The fragrant aroma of fall will fill the air as you bake this dish.
2⅔ cups flour
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
¾ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon ground cloves
1 cup shortening
1 cup packed brown sugar
¼ cup dark molasses
4 eggs
1 cup milk
¾ cup canned pumpkin
1 recipe Cream Cheese Frosting with Lemon Juice (see next column)
Preheat oven to 350° F Grease and lightly flour three 9-inch round cake pans. Set aside. Combine flour, baking powder, pumpkin pie spice, baking soda, salt, and cloves; set aside. In a large mixing bowl beat shortening for 30 seconds. Beat in brown sugar and molasses. Add eggs one at a time, beating for an additional 1 minute after each egg.
In a small bowl stir together milk, and pumpkin.
Alternately add dry ingredients and pumpkin mixture to wet mixture, mixing well until combined. Pour into greased pans.
Bake for 22 to 28 minutes or until a wooden toothpick comes out clean. Cool cakes for 10 minutes and then remove from pans.
To assemble: Place one cake layer on serving plate. Spread with one-third of the Cream Cheese Frosting with Lemon Juice. Top with the second cake and spread with one-third the frosting and top with the third cake. Spread top of cake with remaining frosting. Makes 12 to 16 servings.
Cream Cheese Frosting with Lemon Juice
1 (8-ounce) package cream cheese
½ cup butter
2 teaspoons vanilla
4 cups powdered sugar, divided
1 tablespoon lemon juice
In a large mixing bowl beat together cream cheese, butter, and vanilla. Slowly add 2 cups of the powdered sugar and lemon juice, beating well. Add the 2 additional cups of powdered sugar and beat well. If necessary add additional lemon juice or powdered sugar until frosting reaches spreading consistency.