Vermont Spice Cake - cooking recipe

Ingredients

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 sugar
3/4 cup butter, softened
3 large eggs
1 1/2 cups canned pumpkin
1/2 cup evaporated milk
1/4 cup water
1 1/2 teaspoons vanilla
Maple Frosting
11 ounces cream cheese, softened
1/3 cup butter, softened
3 1/2 cups sifted powdered sugar
2 -3 teaspoons maple flavoring
chopped nuts

Preparation

In a small mixing bowl, add the first 6 ingredients; stir to combine and set aside.
In a bigger mixing bowl, add sugar and butter; beat until creamy.
Add eggs; beat for 2 minutes.
Add in pumpkin, evaporated milk, water, and vanilla extract; beat until combined.
Gradually beat in flour mixture.
Spread mixture evenly into 2 greased and floured 9-inch round cake pans.
Bake at 325 degrees for 35-40 minutes or until pick comes out clean.
Cool in pans on a wire rack for 15 minutes.
Turn cakes out onto wire rack to cool completely.
For the frosting: In a large mixing bowl, add the cream cheese, butter, and powdered sugar; beat until fluffy.
Add the maple flavoring; stir to mix well.
When the cake is cooled, cut each cake horizontally in half with long serrated knife.
Frost cake between the layers and on top; leave sides unfrosted.
Sprinkle chopped nuts evenly over top of cake.