Pumpkin Velvet Cake

• FOR THE CAKE:
• 2-1/2 cups All-purpose Flour
• 1 Tablespoon Cocoa Powder
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 2 whole Eggs
• 2 cups White Sugar
• 2 cups Canned Pumpkin
• 1/4 cups Oil
• 1 cup Buttermilk
• 1 Tablespoon Vinegar
• 1 teaspoon Vanilla
• FOR THE FROSTING:
• 16 ounces, weight Cream Cheese
• 4 ounces, weight Margarine Or Butter
• 2 cups Powdered Sugar
• 2 teaspoons Vanilla
• 1/8 teaspoons Nutmeg
• 1/4 teaspoons Cinnamon

1. Sift together flour, cocoa, salt and baking soda in one bowl.
2. Mix eggs, sugar, pumpkin, oil, buttermilk, vinegar and vanilla in a second bowl.
3. Gradually add wet ingredients to dry ingredients. Mix well.
4. Bake in 2 greased and floured 8" pans at 350 degrees F for 30 minutes.
5. Let cool COMPLETELY before frosting.
6. For the frosting: Mix together the cream cheese and margarine until light and creamy. Mix in the sugar well. Mix in vanilla, nutmeg and cinnamon. Pipe or spread onto cooled cake.

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Taken from tastykitchen.com/recipes/desserts/pumpkin-velvet-cake/ (may not work)