Vermont Spice Cake

Makes 12 servings
Prep Time: 20 min.
Baking Time: 35 min.
Cooling Time: 45 min.

Ingredients:

• Cake Ingredients:
  • 3 - cups all-purpose flour
  • 3 1/2 - teaspoons baking powder
  • 1 - teaspoon baking soda
  • 2 - teaspoons pumpkin pie spice
  • 3/4 - teaspoon ground nutmeg
  • 1/2 - teaspoon salt
  • 1 1/2 - cups sugar
  • 3/4 - cup butter
  • 3 - eggs
  • 1 1/2 - cups pumpkin
  • 1/2 - cup evaporated milk
  • 1/4 - cup water
  • 1 1/2 - teaspoons vanilla
• Frosting Ingredients:
  • 3 1/2 - cups sifted powdered sugar
  • 1/3 - cup LAND O LAKESŪ Butter, softened
  • 11 - ounces cream cheese, softened
  • 2 to 3 - teaspoons maple flavoring
  • Chopped nuts and nut halves, if desired

Directions:

1. In a small bowl, combine flour, baking powder, baking soda, pumpkin pie spice, nutmeg and salt.
2. In a large bowl, combine sugar and 3/4 cup butter. Beat at high speed, scraping bowl often, until creamy.
3. Add eggs; continue beating until well mixed.
4. Add pumpkin, evaporated milk, water and vanilla; continue beating until well mixed.
5. Reduce speed to low; gradually add flour mixture, beating well after each addition.
6. Spread batter evenly into prepared cake pans.
7. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
8. Cool 15 minutes; remove from pan. Cool completely.
9. In a large bowl, combine powdered sugar, butter and cream cheese.
10. Beat at high speed, scraping bowl often, until fluffy. Stir in maple flavoring.
11. Cut each cake in half horizontally with long serrated knife.
12. Frost between layers and on top of cake, leaving sides unfrosted.
13. Garnish with nuts, if desired.

Alan's Kitchen Tip:
To make a 2-layer cake, frost between layers, over top and on sides of cake.

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