Recipe(tried): Pumpkin Vermont Spice Cake with Maple Frosting

PUMPKIN VERMONT SPICE CAKE

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 (1 1/2 sticks) butter, softened
3 large eggs
1 1/2 cups 100 percent pure pumpkin (puree)
1/2 cup evaporated milk
1/4 cup water
1 1/2 teaspoons vanilla
Maple frosting (recipe follows)

Preheat oven to 325 degrees F. Grease and flour 2 (9-inch) round cake pans.

Combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in a small bowl.

Beat sugar and butter in a large mixer bowl until creamy. Add eggs; beat 2 minutes. Beat in pumpkin, evaporated milk, 1/4 cup water and vanilla. Gradually beat in flour mixture. Spread evenly in prepared cake pans.

Bake in 325 degree F oven 35 to 40 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes; remove to wire racks to cool completely.

TO ASSEMBLE:
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.

VARIATION:
To make a 2-layer cake, do not cut layers in half. Frost between the 2 layers, over top and on sides of cake.

MAPLE FROSTING

11 ounces cream cheese, softened
1/3 cup butter, softened
3 1/2 cups sifted powdered sugar
2 to 3 teaspoons maple flavoring
Chopped nuts and nut halves (optional)

Beat cream cheese, butter and powdered sugar in a large mixer bowl until fluffy. Add maple flavoring; mix well.

Makes 1 (9-inch, 4-layer) cake, 12 servings
Source: Daily News, 1999