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 sugar
• 3/4 cup butter, softened
• 3 large eggs
• 1 1/2 cups canned pumpkin
• 1/2 cup evaporated milk
• 1/4 cup water
• 1 1/2 teaspoons vanilla
• Maple Frosting
• 11 ounces cream cheese, softened
• 1/3 cup butter, softened
• 3 1/2 cups sifted powdered sugar
• 2 -3 teaspoons maple flavoring
• chopped nuts

1. In a small mixing bowl, add the first 6 ingredients; stir to combine and set aside.
2. In a bigger mixing bowl, add sugar and butter; beat until creamy.
3. Add eggs; beat for 2 minutes.
4. Add in pumpkin, evaporated milk, water, and vanilla extract; beat until combined.
5. Gradually beat in flour mixture.
6. Spread mixture evenly into 2 greased and floured 9-inch round cake pans.
7. Bake at 325 degrees for 35-40 minutes or until pick comes out clean.
8. Cool in pans on a wire rack for 15 minutes.
9. Turn cakes out onto wire rack to cool completely.
10. For the frosting: In a large mixing bowl, add the cream cheese, butter, and powdered sugar; beat until fluffy.
11. Add the maple flavoring; stir to mix well.
12. When the cake is cooled, cut each cake horizontally in half with long serrated knife.
13. Frost cake between the layers and on top; leave sides unfrosted.
14. Sprinkle chopped nuts evenly over top of cake.

allpurpose, baking powder, pumpkin pie spice, baking soda, ground nutmeg, salt, sugar, butter, eggs, pumpkin, milk, water, vanilla, maple frosting, cream cheese, butter, powdered sugar, maple, nuts

Taken from www.food.com/recipe/vermont-spice-cake-80602 (may not work)