Vermont
Spice Cake
Brought
to you by ThePartyWorks.com
| Ingredients:
For The 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 NESTLÉ® CARNATION® Evaporated Milk
1/4 cup water
1 1/2 teaspoons vanilla extract
| Ingredients:
For The 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)
CAKE
PREHEAT
oven to 325° F. 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 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.
