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Pumpkin Spice Cake
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3 cups all-purpose flour
3-1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. baking soda
3/4 tsp. ground nutmeg
1/2 tsp. salt
1-1/2 cups granulated sugar
3/4 cup butter
3 large eggs
1-1/2 cups 100% Pure Pumpkin
1/2 cup evaporated Milk
1/4 cup water
1 1/2 tsp. vanilla extract
frosting:
1 (8 ounce) package cream cheese
1/3 cup butter
3-1/2 cups sifted confectioners' sugar
2 tsp. maple flavored extract
chopped nuts and nut halves (optional)
Preheat oven to 325 degrees F. Grease and flour two 9-inch-round cake pans.
Combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into prepared cake pans.
Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely.
Beat cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.
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