| Total Fat | 16g |
| Total Carbohydrates | 63g |
| Cholesterol | 30mg |
| Sodium | 240mg |
| Dietary Fiber | 1g |
| Sugars | 45g |
| Protein | 5g |
Heat oven to 350°F. Grease bottom of 9” square baking pan.
In large bowl, beat ½ cup shortening and brown sugar until creamy. Add pumpkin, molasses and eggs. Beat until creamy.
Add all remaining cake ingredients except ¾ cup almondmilk. Beat on low speed until mixed. Gradually add almondmilk. Beat on medium speed until creamy. Spread in pan. Run knife through batter to release any air bubbles.
Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool completely, about 1 hour.
In medium bowl, beat ½ cup shortening, the powdered sugar, vanilla and 3 tablespoons almondmilk with electric mixer on low speed until mixed. Beat on medium speed until smooth and spreading consistency, adding a little almondmilk if necessary for desired consistency.
If desired, remove ⅓ cup of the frosting to small bowl and tint green. Spread remaining frosting over cake. Mark frosting into 12 sections (4×3) with toothpick. Place a candy pumpkin in each section. Spoon tinted frosting into small plastic bag. Cut very small hole in corner. Pipe onto cake sections for pumpkin "vines".
Refrigerate leftovers.
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