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1
In a mixing bowl, cream the butter well, then cream in the sugar until fluffy.
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2
Beat in the eggs and the pumpkin.
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3
Sift the dry ingredients together and stir in alternately with the milk.
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4
If using an electric mixer, add the dry ingredients and milk and turn to lowest speed; push down the batter from the sides of the bowl with a rubber spatula, and mix just until the batter is smooth.
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5
Add the nuts and turn into a greased and floured sheet cake pan 11x14x2 inches or two 8 or 9-inch layer cake pans, greased and floured.
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6
Bake in a preheated 350F (180C) oven about 35 minutes for a sheet cake or 25 for layers, or until the cake springs back when pressed lightly in the center.
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7
Cool 5 minutes on a rack, loosen from the pan, and turn out onto the rack to cool.
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8
Frost with Caramel Frosting.
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9
FROSTING: In a saucepan over low heat, bring the sugar and cream to a boil.
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10
Cover the pan and cook the mixture 3 minutes.
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11
Remove the cover and continue cooking until the mixture reaches 236 to 240 degrees.
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12
Remove the pan from the heat and stir in the butter, salt, and vanilla.
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13
Cool to lukewarm, then beat until the mixture is creamy smooth and of spreading consistency.
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14
This recipe provides sufficient frosting for a 9-inch two-layer cake or the equivalent.
