Pumpkin Spice Cake

• 1 12 cups unsalted butter, softened, plus more for pan
• 2 cups cake flour, plus more for pan
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 34 teaspoon kosher salt
• 12 teaspoon ground cinnamon
• 12 teaspoon ground cloves
• 12 teaspoon ground mace
• 1 12 cups packed light brown sugar
• 2 eggs
• 34 cup canned pumpkin puree
• 14 cup milk
• 2 teaspoons vanilla extract
• 4 cups confectioners' sugar, sifted

1. Heat oven to 375.
2. Grease and flour two 8" round cake pans lined with parchment paper cut to fit; set aside.
3. In a bowl, whisk together flour, baking powder, ginger, salt, cinnamon, cloves, and mace; set aside.
4. In the bowl of a stand mixer fitted with a paddle, beat 1/2 cup butter and brown sugar on medium-high speed until smooth, 12 minutes.
5. Add eggs one at a time, mixing well after each addition until smooth.
6. Add half the dry ingredients and mix until just combined.
7. Add pumpkin and milk, and then add remaining dry ingredients; mix until smooth.
8. Divide batter evenly between prepared pans and smooth tops with a rubber spatula; bake until a toothpick inserted in center of cakes comes out clean, about 30 minutes.
9. Transfer to a rack and let cool for 30 minutes; unmold cakes and let cool.
10. In the bowl of a stand mixer, beat remaining butter and vanilla on medium speed until smooth.
11. Add confectioners' sugar, 1 cup at a time, beating after each addition until smooth.
12. Increase speed to high and beat until frosting is light and fluffy.
13. Place 1 cake on a cake stand and frost the top with 1/3 of the frosting; stack second cake on top and frost top and sides with remaining frosting.
14. Refrigerate cake; let cake sit for 1 hour at room temperature before serving.

unsalted butter, cake flour, baking powder, ground ginger, kosher salt, ground cinnamon, ground cloves, ground mace, brown sugar, eggs, pumpkin puree, milk, vanilla, sugar

Taken from www.food.com/recipe/pumpkin-spice-cake-441728 (may not work)