1 c. chopped hazel nuts
1/2 c. shortening
1 c. sugar
1 c. brown sugar
2 eggs, beaten
1 c. pumpkin
1/2 c. milk
3 c. flour
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves

Spread nuts on baking sheet and toast in oven at 275 degrees for 20 minutes.

Cream shortening, add sugars, beat in eggs and pumpkin. Sift dry ingredients and add alternately with milk. Stir after each addition. Fold in nuts. (Batter will be heavy.) Spoon into three 8-inch greased cake pans. Bake at 350 degrees for 30-40 minutes.

Cool 5 minutes in pans. Turn out on rack and cool. Put together with cream cheese frosting.