pumpkin spice cake
In a large bowl mix together: 4 large egg yolks, ¾ cup oil, 1-1/2 cups sugar, 1 teaspoon vanilla, ½ cup pureed pumpkin.
To the large bowl add the flour mixture in three additions, alternating with 1 cup water. Mix until there’s barely a lump to be found.
Beat egg whites to soft peaks and fold into batter until thoroughly combined.
Bake in two round pans at 350 degrees for 40 minutes.
Between the layers I spread caramel and sprinkled toasted walnuts, and I frost the cake with meringue frosting made with brown sugar for a caramelly flavor.