1. Preheat oven to 350 degrees F. Grease and flour
ternary 8-by-1 1/2-inch layer-cake pans. Sift flour onto
waxed paper with baking pulverise, soda saltiness, cinnamon,
cloves. 2. In a 2-cup measuring cup, combine pumpkin
and milk, mixing swell. Turn granulated and brown
sugars, butter, eggs and vanilla extract into large
bowl of electric social; beat at high speed almost 5
transactions, occasionally

scraping side of bowl with rubber scraper. 3. At low
speeding, beat in flour assortment (in fourths) alternately
with pumpkin assortment (in thirds). Beat just until
tranquil-1 moment. Pour batter into pans; broil 30 to 35
transactions, or until surface springs back when gently
pressed with fingertip. Cool in the pans 10 proceedings.
4. Remove from pans; cool completely on wire wheel.
Make Icing: In top of double kettle, combining 1/4
cup egg whites, 1 1/2 cups light-brown bread, packed,
1 tablespoon light corn syrup and 1/3 cup h2o. With
an electric rotary beater, meter 1 minute to commingle.
5. Cook over rapidly boiling weewee, beating
invariably, approximately 7 transactions, or until stiff peaks form
when beater is slowly raised. Remove from boiling
weewee. Aggregate 1 teaspoon vanilla selection; then continue
beating until the frosting is thick enough to
spread-almost 2 proceedings. 6. Place a layer on plateful, top
side consume; spread with 1 cup ice; sprinkle with
1/2 cup chopped walnuts. Repeat with second bed, top
side down. Frost cake with rest swirling decoratively.
Garnish edge with walnut halves. Refrigerate trough
serving. Serves 12