Vermont Spice Cake Recipe

Ingredients
<br>- 3 cups all-purpose flour
<br>- 3 1/2 teaspoons baking powder
<br>- 2 teaspoons pumpkin pie spice
<br>- 1 teaspoon baking soda
<br>- 3/4 teaspoon ground nutmeg
<br>- 1/2 teaspoon salt
<br>- 1 1/2 cups granulated sugar
<br>- 3/4 cup butter
<br>- 3 large eggs
<br>- 1 1/2 cups LIBBY'S® 100% Pure Pumpkin
<br>- 1/2 cup NESTLE® CARNATION® Evaporated Milk
<br>- 1/4 cup water
<br>- 1 1/2 teaspoons vanilla extract
<br>- 1 (8 ounce) package cream cheese
<br>- 1/3 cup butter
<br>- 3 1/2 cups sifted confectioners' sugar
<br>- 2 teaspoons maple flavored extract
<br>- chopped nuts and nut halves (optional)
<br><p></p>Directions
<br>step 1: PREHEAT oven to 325 degrees F. Grease and flour two 9-inch-round cake pans.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: BEAT cream cheese, butter and powdered sugar in large mixer bowl until fluffy.  Add maple flavoring; mix well.
<br>step 5: 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.
<br>step 6: NOTE:  To make a 2-layer cake, frost between layers, over top and on sides of cake.
<br>


Ingredients
- 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 butter
- 3 large eggs
- 1 1/2 cups LIBBY'S® 100% Pure Pumpkin
- 1/2 cup NESTLE® CARNATION® Evaporated Milk
- 1/4 cup water
- 1 1/2 teaspoons vanilla extract
- 1 (8 ounce) package cream cheese
- 1/3 cup butter
- 3 1/2 cups sifted confectioners' sugar
- 2 teaspoons maple flavored extract
- chopped nuts and nut halves (optional)

Directions
step 1: PREHEAT oven to 325 degrees F. Grease and flour two 9-inch-round cake pans.
step 2: 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.
step 3: 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.
step 4: BEAT cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.
step 5: 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.
step 6: NOTE: To make a 2-layer cake, frost between layers, over top and on sides of cake.

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