CAKE:

1/2 c. firmly packed brown sugar
3/4 c. butter, softened
2 eggs
3/4 c. buttermilk
3/4 c. molasses
2 1/4 c. all-purpose flour
1 1/4 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves

TIP: To substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup.

Heat oven to 350 degrees. Grease and flour two 9 or 8-inch round cake pans. In large bowl cream brown sugar, butter and eggs. Add buttermilk and molasses; mix well. Lightly spoon flour into measuring cup; level off. Add remaining cake ingredients. Blend at low speed until moistened; beat 3 minutes at medium speed. Pour into prepared pans.

Bake at 350 degrees for 25-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

FILLING:

1 c. canned pumpkin
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. cloves
5 c. miniature marshmallows
2 c. whipping cream
1/4 c. chopped walnuts or pecans

In large saucepan combine pumpkin, cinnamon, ginger, salt, nutmeg, and cloves; add marshmallows. Cook over low heat, stirring occasionally, until marshmallows are melted. Remove from heat; beat until mixture is smooth. Cool completely.

In small bowl, beat whipping cream until firm peaks form (do not over beat). Fold into cooled pumpkin mixture. Slice each cake layer in half to make 4 layers. Place 1 layer on serving plate; spread with 1/4 of filling. Repeat with remaining cake layers and filling, ending with filling. Sprinkle with walnuts. Refrigerate at least 2 hours before serving. Store in refrigerator. Yield: 16 servings.

HIGH ALTITUDE: Above 3500 feet: Increase flour to 2 3/4 cups. Decrease molasses to 2/3 cup. Bake at 375 degrees for 20-30 minutes.