Vermont Spice Cake
Spice cake with four layers of the comfort flavors of Fall - pumpkin and maple.
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
1 1/2 cups pumpkin (We recommend LIBBY'S® 100% Pure Pumpkin)
1/2 cup evaporated milk ( We recommend NESTLÈ® CARNATION® Evaporated Milk)
1/4 cup water
1 1/2 teaspoons vanilla
3 1/2 cups sifted powdered sugar
11 ounces cream cheese, softened
2 to 3 teaspoons maple flavoring
Chopped nuts and nut halves, if desired
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 small bowl.
Combine sugar and 3/4 cup butter in large 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. Reduce speed to low; gradually add flour mixture, beating well after each addition.
Spread batter evenly into prepared pans. Bake for 35 to 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 large 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.
To make a 2-layer cake, frost between layers, over top and on sides of cake.
Recipe and photo courtesy of NESTLÉ USA and www.VeryBestBaking.com.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #11326©2001Land O'Lakes, Inc.