Ingredients:
1/2 Cup shortening
1 1/4 Cup sugar
2 Eggs
1/2 Teaspoon salt
2 1/4 Cups cake flour or 2 cups all purpose flour
3 Teaspoons baking powder
1/2 Teaspoon cinnamon
1/2 Teaspoon ginger
1/2 Teaspoon nutmeg
1 Cup cooked pumpkin
3/4 Cup milk
1/2 Teaspoon soda
1/2 Cup chopped nuts
Cream shortening and sugar. Sift flour, salt, baking powder and spices together. Mix cool pumpkin, milk, and soda. Add to flour mixture, blend in nuts.
Pour in greased and floured 8 inch pans, and bake 35 minutes in 350 degree oven.
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This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!