Vermont Spice Cake

Winter in Vermont means snowbound days good for baking. But you don't have to 
live in Vermont to enjoy this spicy, maple-flavored cake crowned with an icy 
cream cheese frosting sprinkled with chopped nuts.

Prep: 22 min
Cooking: 35 min
Cooling time: 25 min cooling
Yields: 12

CAKE
3 cups all-purpose flour
3 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
3 large eggs
1 1/2 cups LIBBY'S 100% Pure Pumpkin
1/2 cup NESTLE CARNATION Evaporated Milk
1/4 cup water
1 1/2 teaspoons vanilla extract

MAPLE FROSTING
11 ozs. cream cheese (an 8-oz pkg plus a 3-oz pkg), softened
1/3 cup butter, softened
3 1/2 cups powdered sugar, sifted
2 teaspoons maple flavoring*
1/2 cup chopped nuts and nut halves (optional)

PREHEAT oven to 325 F. Grease and flour two 9-inch-round cake pans.

FOR CAKE
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.

FOR MAPLE FROSTING
BEAT cream cheese, butter and powdered sugar in large mixer bowl until fluffy. 
Add maple flavoring; mix well.

TO ASSEMBLE
CUT each cake in half horizontally with long, serrated knife. Frost between 
layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if 
desired.

NOTE:
To make a 2-layer cake, frost between layers, over top and on sides of cake.

*3 teaspoons maple flavoring are suggested for a stronger maple flavor.

Source: VeryBestBaking.com

 
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