Vermont Spice Cake

By BearForce

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 Land O Lakes® Butter
• 3 large Land O Lakes® Eggs
• 1 1/2 cups pumpkin puree
• 1/2 cup evaporated milk
• 1/4 cup water
• 1 1/2 teaspoons vanilla
• Frosting
• 3 1/2 cups sifted powdered sugar
• 1/3 cup Land O Lakes® Butter, softened
• 11 ounces cream cheese, softened
• 2 to 3 teaspoons maple flavoring
• Chopped nuts and nut halves, if desired

Preparation

Step 1

Heat oven to 325°F. Grease and flour 2 (9-inch) round cake pans. Set aside.

Combine flour, baking powder, baking soda, pumpkin pie spice, nutmeg and salt in bowl. Set aside.

Combine sugar and 3/4 cup butter in another bowl. Beat at high speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add pumpkin, evaporated milk, water and vanilla; continue beating until well mixed. Gradually add flour mixture, beating at low speed after each addition.

Spread batter evenly into prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.

Combine powdered sugar, butter and cream cheese in bowl. Beat at high speed, scraping bowl often, until fluffy. Stir in maple flavoring.

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.