Name: Vermont Spice Cake
Prep time: 22 s
Cook time: 35 s
Total time: 82 s
Yield: 12
Ingredients: 3 cups all-purpose flourdivided; 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) buttersoftened; 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; 11 ounces cream cheeseat room temperature; 1/3 cup buttersoftened; 3 1/2 cups powdered sugarsifted; 2 teaspoons maple flavoring*; 1/2 cup chopped nuts and nut halves (optional)

MAKE IT

Instrucciones En Español

Step 1

Preheat oven to 325° 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 granulated sugar and 3/4 cup 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, 1/3 cup 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.