Pumpkin Vermont Spice Cake
Pumpkin Vermont Spice 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
3 large eggs
1 1/2 cups Libby's� 100% pure pumpkin
1/2 cup evaporated milk
1/4 cup water
1 1/2 teaspoons vanilla
Maple Frosting
11 ounces cream cheese , softened
1/3 cup butter, softened
3 1/2 cups sifted powder sugar
2to3 teaspoons maple flavoring
chopped nuts and nut halves(optional)
Preheat oven to 325� F and grease and flour two 9 inch round cake pans.
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.
Gradually beat in flour mixture.
Spread evenly into prepared cake pans.
Bake for 35 to 40 minutes or till 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 cake, split each cake and 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.
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