1/2 c. shortening
3 c. sifted cake flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 c. milk
1 c. sugar
1 c. brown sugar, firmly packed
2 eggs, beaten
1 c. walnuts
1 tsp. maple extract
1 c. pumpkin

Cream shortening and slowly add sugars, eggs and pumpkin. Sift flour together with baking powder and soda. Add alternately with milk to mixture. Fold in walnuts and extract. Pour into 3 greased 8" layer cake pans. Bake at 350 degrees for 30 minutes.

HARVEST MOON FROSTING:

Use with Pumpkin Cake. 1 1/2 c. brown sugar, firmly packed Dash of salt 6 tbsp. water 1 tsp. vanilla

Combine in double boiler eggs, sugar, salt and water. Beat well, place over rapidly boiling water. Cook 7 minutes, beating constantly or until frosting will stand in peaks. Remove from boiling water. Add vanilla. Beat until thick enough to spread.