Recipe: Pumpkin Chiffon Cake with Cream Cheese Frosting

PUMPKIN CHIFFON CAKE

2 cups sifted all-purpose flour
1 1/2 cups sugar
1 tbsp. baking powder
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/2 tsp. salt
1 cup canned pumpkin
5 egg yolks
1/2 cup vegetable oil
3 tbsp. water
8 egg whites
1/2 tsp. cream of tartar
1/2 cup chopped pecans
Cream Cheese Frosting (recipe follows)

Preheat oven to 325 degrees F.

In large mixing bowl, stir together flour, sugar, baking powder, cinnamon, nutmeg and salt.

Add pumpkin, egg yolks oil, and water. Beat on high speed for 5 minutes. Transfer batter into another bowl.

Beat egg whites until stiff peaks form. Gradually add and gently fold pumpkin mixture into beaten egg whites. Pour batter into ungreased 10-inch tube pan.

Bake at 325 degrees for 65 to 70 minutes. Invert cake and cool completely.

Loosen sides with narrow metal spatula. Transfer to plate and frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:
1 (8 oz.) pkg. cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
6 cups sifted powdered sugar (divided use)
milk

Beat together cream cheese, butter, and vanilla. Gradually add 3 cups sifted powdered sugar. Beat until smooth.

Add 1 tablespoon milk, then 3 more cups powdered sugar.

Add more milk, one teaspoon at a time until desired consistency to spread on cake.