Melt butter or margarine. Add to sugar and blend thoroughly. Gradually stir in hot water and beat until icing is of spreading consistency. Add flavoring and blend. Stir in nuts. Spread between layers and on top of Pumpkin Cake. Frosting for tops of two 9-inch Layers
INDIVIDUAL PURPLE PLUM PUDDINGS
1 No. 2½ can purple plums
2 cups sifted flour
4 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
¼ cup shortening
1 cup milk
Drain plums; reserve juice. Cut fruit in half and remove pits. Sift together dry ingredients. Cut in shortening. Add milk all at once and stir only until all flour is moistened. Place about 2 tablespoons dough in the bottom of each of 8 well-greased custard cups. Cover with a layer of fruit and then the remaining dough. Cover cups tightly with heavy waxed paper or aluminum foil. Place in a steamer or large shallow pan containing 1 inch of boiling water. Cover and steam in a moderate oven (350°F.) 45 minutes. Serve warm with Plum Sauce. 8 Individual Puddings