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Vermont Spice Cake w/Maple Frosting

Source of Recipe

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List of Ingredients

Cake:
1 1/2 c. sugar
3/4 c. (1 1/2 sticks) butter, softened
3 eggs
1 1/2 c. Libby's Solid Pack Pumpkin
1 1/2 tsp. vanilla
1/2 c. evaporated milk
1/4 c. water
3 c. flour
3 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger

Maple Cream Cheese Frosting:

1 (8 oz.) cream cheese, softened
1 (3 oz.) cream cheese, softened
1/3 c. butter, softened
1 lb. box powdered sugar, sifted
2 tsp. maple flavoring





Recipe

For Cake:

In large bowl, beat sugar and butter until creamy. Add eggs and beat 2 minutes. Add pumpkin and vanilla and mix well. Beat in milk and water.
Combine remaining ingredients and stir into pumpkin mixture. Mix well. Spread evenly in 2 (9") greased and floured pans. Bake at 350° for 35-40 minutes or until wooden pick comes out clean.
Cool in pans on racks for 15 minutes. Remove from pans and cool completely.
To assemble, cut cakes in half horizontally with long serrated knife. Frost between layers and on top, leaving sides unfrosted.
Top with chopped nuts, if desired. Store in refrigerator.

For Frosting:

In large bowl, beat cream cheese and butter until creamy. Gradually beat in powdered sugar. Add maple flavoring and beat until fluffy.