Four Seasons Autumn Spice

Cake and Pumpkin Mousse

For the spice cake:

3/4 c. brown sugar

1/2 c. plus 2 T. dark molasses

1/2 c. unsalted butter

2 T. vegetable shortening

Pinch salt

2 large eggs

3 c. flour

2 t. baking soda

1 1/2 t. ginger

1/2 t. cloves

1/2 t. nutmeg

1 c. water

For the pumpkin mousse:

1 c. canned pumpkin

3/4 t. cinnamon

3/4 t. ginger

3/4 t. nutmeg

1/4 c. water

1 T. powdered gelatin

3 c. heavy cream

4 large egg whites

1/2 c. sugar

To make the cake, cream the brown sugar, molasses, butter, shortening and salt until well blended and light.

Blend in the eggs. Sift and add the flour, baking soda, 1 1/2 t. ginger, cloves and 1/2 t. nutmeg. Add the water. Pour batter into a greased 11-inch-by-9-inch pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted into the top comes out clean.

To make the mousse, combine the canned pumpkin, cinnamon, 3/4 t. ginger and 3/4 t. nutmeg. Set aside.

In a small saucepan, combine the water and gelatin. Add 1/2 c. pumpkin mixture. Warm over low heat until gelatin is dissolved.

In a large bowl, whip the heavy cream. Fold in all of the pumpkin and gelatin mixtures.

Beat the eggs whites and sugar to soft peaks. Gently fold the whites into the pumpkin-cream mixture. Chill 2 hours before serving.

Serve the cake garnished with the pumpkin mousse.

Makes 8-10 servings.