Champion Pumpkin Cake

READY IN: 1hr 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350, Grease and flour two 9-inch round cake pans.
  • Beat shortening and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add pumpkin and buttermilk; beat well.
  • Sift together remaining dry ingredients; add to shortening mixture. Beat well. Pour evenly into prepared pans.
  • Bake 40-45 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Loosen edges and remove to racks to cool completely.
  • While cooling, prepare frosting.
  • Beat together shortening and butter in large bowl with electric mixer at medium speed until light and fluffy.
  • Add egg whites and vanilla; mix well. Gradually add powdered sugar, beating well.
  • Gently brush loose crumbs off tops and sides of cake layers. Fill and frost with Snow frosting.
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