Vermont Spice Cake

CAKE

3 cups all-purpose flour
3 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) butter , softened (we recommend LAND O LAKES® Butter)
3 large eggs
1 1/2 cups LIBBY'S® 100% Pure Pumpkin
1/2 cup NESTLÉ® CARNATION® Evaporated Milk
1/4 cup water
1 1/2 teaspoons vanilla extract

MAPLE FROSTING

11 ounces cream cheese , softened
1/3 cup butter , softened (we recommend LAND O LAKES® Butter)
3 1/2 cups sifted powdered sugar
2 to 3 teaspoons maple flavoring
Chopped nuts and nut halves (optional)


PREHEAT oven to 325°F. Grease and flour two 9-inch-round
cake pans.

FOR CAKE
COMBINE flour, baking powder, pumpkin pie spice, baking soda,
nutmeg and salt in small bowl. Beat sugar and butter in large
mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in
pumpkin, evaporated milk, water and vanilla extract. Gradually
beat in flour mixture. Spread evenly into prepared cake pans.

BAKE for 35 to 40 minutes or until wooden pick inserted in center
comes out clean. Cool in pans on wire racks for 15 minutes; remove
to wire racks to cool completely.

FOR MAPLE FROSTING
BEAT cream cheese, butter and powdered sugar in large mixer bowl
until fluffy. Add maple flavoring; mix well.

TO ASSEMBLE
CUT each cake in half horizontally with long, serrated knife.
Frost between layers and on top of cake, leaving sides unfrosted.
Garnish with nuts, if desired.

NOTE: To make a 2-layer cake, frost between layers, over top
and on sides of cake.

Makes 12 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe used with permission from Nestle and www.verybestbaking.com.