Splendid Sweet Potato Cake

Preheat oven to 350 degrees. Spray 2 8" round cake pans with cooking spray. Dust with 2 tablespoons flour. Combine Splenda for baking, Splenda brown sugar and oil in a large mixer bowl. Beat at medium 2-3 minutes to blend well. Add eggs and mix in well. Add sweet potatoes and blend well again. Combine flour, baking powder, baking soda, pumpkin pie spice and salt. Sift onto wax paper or flexible cutting mat. Gradually add flour mixture beating on medium while adding (use the paper or mat to help shake flour in slowly). Spoon equal amounts into each prepared pan. Bake about 30 minutes until cake tests done with a cake tester. Cool 10 minutes in pans on racks, invert onto racks to cool completely. Prepare frosting by beating butter and cream cheese (both at room temperature) with a mixer in large mixer bowl until creamy. Sift powdered sugar into butter gradually, beating until blended well. Add orange juice stirring until well mixed and spreading consistency. (A little more juice or sifted powdered sugar can be added to adjust consistency.) Toast pecans on a cookie sheet in oven at 350 degrees about 10 minutes. Cool thoroughly. Place a cooled cake layer (top side down) onto serving plate. Spread 1 cup of frosting onto this layer. Top with remaining cake. Spread remaining frosting onto the top and sides. Sprinkle chopped pecans onto the side of cake and place one pecan half at equal intervals around the top edge of cake.