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    Hazelnut Pumpkin Spice Cake

    Source of Recipe


    List of Ingredients

    1/2 c Shortening
    1 c Sugar
    1 c Brown sugar
    2 Eggs; beaten
    1 c Cooked, mashed pumpkin
    3 c Sifted flour
    4 ts Baking powder
    1/4 ts Baking soda
    1 ts Salt
    1 ts Cinnamon
    1/2 ts Nutmeg
    1/4 ts Cloves
    1/2 c Milk
    1 c Roasted & chopped hazelnuts


    Cream shortening; gradually add sugars. Beat in eggs and pumpkin. Sift together dry ingredients and add alternately with milk to creamed mixture. Fold in hazelnuts. Batter will be heavy. Pour into 3 greased and floured 8-inch layer cake pans. Bake in 350F oven for 30 minutes.

    Cool 5 minutes in pans, then remove to cooling racks to cool completely. Add roasted, chopped hazelnuts to butter icing for frosting and garnish with sliced hazelnuts. Yield: 1 8-inch layer cake.




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