Step 1: Ingredients
7/8 C sugar
2 t baking powder
1/4 t salt
1 t cinnamon
3/4 t nutmeg
1/2 t ginger
1/4 t cloves
1/4 t allspice
3 T instant coffee (or 2T if you don't want it so coffee-y!)
1/2 C butter
3 egg whites
1/2 C milk
1 1/4 t vanilla
1/2 C canned pumpkin - reduced to 1/4 cup
Step 2: Preheat Oven and Reduce Pumpkin
Cook pumpkin on low for at least 30 minutes.
Around 20 minutes measure the amount of pumpkin and keep cooking until it reduces to 1/4 C.
It should have a playdough like consistency.
Step 3: Cream Butter and Sugar
Step 4: Mix in the Rest of the Wet Ingredients
Step 5: Mix Dry Ingredients in a Separate Bowl
Step 6: Mix Together Wet and Dry Ingredients
Step 7: Bake 12-15 Minutes, or Until Cake Springs Back When Poked.
Step 8: Whipped Cream Frosting
1/2 C cream cheese
1/4 C sugar
1 C whipping cream
Step 9: Mix Sugar and Cream Cheese
Don't beat it for too long or it seems to melt and won't hold any shape!
If it begins to stop looking shiny, stop mixing right away!
Step 10: Pipe on Frosting!
Top off with some cinnamon and nutmeg, and enjoy!