CHOCOLATE PUMPKIN ALMOND CAKE

1/2 cup butter or margarine
1 1/4 cups brown sugar, firmly packed
2 eggs
1 cup cooked and mashed fresh pumpkin OR 1 cup canned pure pumpkin
1/4 cup milk
1/2 tsp baking soda
2 cups flour
3 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 cup chopped almonds
Rich Chocolate Icing (recipe follows)

Cream together butter and brown sugar until well-blended. Beat in eggs, one at a time.

Combine pumpkin, milk, and soda; beat into creamed mixture. Sift together the flour, baking powder, and spices. Blend into cake batter. Stir in almonds. Spoon into a well-oiled 8 or 9 1/2-inch baking pan.

Bake for about 40 minutes at 325 degrees F if pan is glass; or at 350 degrees F if pan is metal.

Let cool, frost. Cut into squares to serve.

RICH CHOCOLATE ICING

3 egg whites (pasteurized)
1 1/2 cup sifted powdered sugar
3/4 cup soft butter
1/2 cup unsweetened cocoa powder
1/2 teaspoon vanilla

In small bowl of mixer, beat egg whites to soft peaks. Gradually add 3/4 cup sugar, beating until stiff peaks form. Set this meringue aside. Using same beaters, in large bowl, beat butter until creamy. Mix remaining sugar with cocoa powder, gradually beat into butter mixture. Fold in vanilla and meringue until well blended.

Fill and frost cooled cake. Sprinkle toasted almonds lightly over frosting.

Servings: 15
Source: Newspaper clipping