Pumpkin Cake

1 c. brown sugar
1/2 c. white sugar
1/2 c. shortening
2 1/2 c. cake flour
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1 egg plus 2 yolks, beaten
3/4 c. sour milk
3/4 c. pumpkin

Cream sugars with shortening. Mix with remaining ingredients. Bake at 350° for 30-35 minutes in two greased and floured (9-inch) layer or one (13-inch by 9-inch) cake pan. Frost with favorite icing or try my mother-in-law’s caramel frosting.