Oh my goodness...this is the first recipe that I have posted here and I forgot to post the process. Prepare 2 - 10 inch cake pans and preheat oven to 375 degrees.

Sift the dry ingredients and 2/3 of the granulated sugar (including the spices) together, and set aside. Separate the eggs and place the 8 whites in a bowl where you can whip them with at least a hand held mixer. Put the 8 yolks in the bowl of a heavy duty mixer. Add the 1 cup of water to the yolks and the 2/3 cup of unflavored oil to the yolks. Add the pumpkin puree. Add the 1 Tablespoon of vanilla to the yolk mixture and with a wire whip blend to smooth. Add all the flour/sugar to the yolks all at once and blend together with the wire whip until well combines.

Whip the egg whites until foamy and add in a thin stream the rest of the sugar 1/3 of it which will help you form stable whipped egg whites.

Fold the whipped egg whites into the egg yolk/pumpkin mixture. After this is well blended pour into the prepared cake pans and bake at 375 degrees for at least 25 minutes and check for doneness at this point. Cool 10 minutes in the pans and turn out onto cake boards.. this is a freezer friendly cake. Pair this cake with brown sugar buttercream or cream cheese filling or a good Bavarian Cream filling.

Hello! Sounds like a great recipe and I'd like to try it, but not quite sure how many cups of sugar and flour 14 oz. is...2 cups maybe? Thanks,

Hi bluesky76, You need a scale for weighing this recipe..there is not telling how much the sugar is in cups .. it is easier to follow this recipe in weight. Hope you find a scale and try it.

14 ounces would convert to 1 3/4 cups. I hope that helps. :-)