1/2 c Shortening
1 c Sugar
1 c Brown sugar
2 Egg; beaten
1 c Cooked, mashed pumpkin
3 c Sifted flour
4 ts Baking powder
1/4 ts Baking soda
1 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1/2 c Milk
1 c Roasted & chopped hazelnuts
-(Oregon hazelnuts)
Cream shortening; gradually add sugars. Beat in eggs and pumpkin. Sift
together dry ingredients and add alternately with milk to creamed
assortment. Fold in hazelnuts. Batter will be lowering. Pour into 3 greased
and floured 8-inch layer cake pans. Bake in 350 oven for 30 transactions.
Poise 5 minutes in pans, then remove to cooling racks to cool
all. Add roasted, chopped hazelnuts to butter icing for
frosting and garnish with sliced hazelnuts.
Sheeny: 1 8-inch layer coat.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Yields
1 Coat
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