Cake:
1 1/2 c Sugar
3/4 c Butter; softened
3 Eggs
1 1/2 c Pumpkin
1 1/2 ts Vanilla
1/2 c Evaporated milk
1/4 c Water
3 c Flour
3 1/2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 1/2 ts Cinnamon
3/4 ts Nutmeg
1/4 ts Cloves
1/4 ts Ginger
15 Walnut or pecan halves
Frosting:
11 oz Cream cheese; softened
1/3 c Butter; softened
3 1/2 c Powdered sugar
2 ts Maple flavoring
Preheat oven to 325 degrees F. Grease and flour two 9" round bake
pans.
Cream granulated sugar and 3/4 cup butter in mixer bowl. Add eggs.
Beat 2 minutes. Add pumpkin and vanilla. Mix well. Beat in
evaporated milk and water. Combine flour, baking powder, baking
soda, salt, cinnamon, nutmeg, cloves and ginger. Gradually beat
into pumpkin mixture.
Spread evenly in prepared pans. BAke in preheated oven 35 to 40
minutes until wooden pick inserted in center comes out clean. Cool
on wire racks 15 minutes. Remove from pans. Cool completely.
For frosting, beat cream cheese, 1/3 cup butter and powdered sugar
until fluffy. Add maple flavoring. Mix well. Use long serated
knife to cut each cake in half horizontally. Frost between layers
and on top of cake. To make 2 layer cake , frost between layers
over top and on side of cake. Garnish with nuts.
