Preheat oven to 350 degrees. Grease pan with shortening and flour.
In mixing bowl, beat milk, margarine, cake batter and eggs on medium speed. Bake for 1 hour and let cool.
For frosting, cream shortening and margarine. Add 3 t. of almond extract and mix. After mixing gradually add powdered sugar and milk. Beat until fluffy. Add food color in the frosting and spread to decorate.
Originally Submitted
11/1/2011
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You can add this Pumpkin Pound Cake with Buttercream Frosting recipe to your own private DesktopCookbook.
