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.
Vermont Spice
Cake
- 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 butter, softened
3 large eggs
1 1/2 cups LIBBY'S® 100% Pure Pumpkin
1/2 cup NESTLÉ® CARNATION® Evaporated Milk
1/4 cup water
1 1/2 teaspoons vanilla extract
Maple Frosting:
11 ounces cream cheese (an (8-ounce) plus a (3-ounce)
package), 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.
Makes 12 servings.
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.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
