1 1/2 c. sugar
1/2 c. Spry (shortening)
2 eggs
1 c. thick pumpkin
3/4 c. sweet milk with 1/2 tsp. baking soda
2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. ginger
1/2 tsp. nutmeg
Pinch of salt
1/2 c. black walnuts

Use regular milk.

Preheat oven to 350 degrees.

Sift together dry ingredients, except nuts. In a large bowl mix sifted flour mixture with other ingredients until smooth.

Pour into 2 greased and floured 1 1/2 inch deep cake layer pans. Bake at 350 degrees until light brown. Cool completely. Frost with Quick Butterscotch Frosting (recipe follows).

Top with black walnuts. (Another type of nut may be used, but black walnuts really bring out the pumpkin flavor.)

QUICK BUTTERSCOTCH FROSTING:

1 c. brown sugar
1/4 tsp. salt
3 tbsp. shortening
1/4 c. milk
2 tsp. butter
1 1/2 c. sifted powdered sugar

In a saucepan combine brown sugar, shortening, butter and salt. Bring to boil, stirring constantly. Add milk. Lower heat and boil slowly for 3 minutes. Remove from heat and cool.