Pumpkin Vermont Spice Cake

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Title: PUMPKIN VERMONT SPICE CAKE
Categories: Cakes, Frostings
Yield: 8 Servings

DEBBIE HOLLAND HXRH11B
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. Grease and flour two 9 inch 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, nutmet,
cloves and ginger. Gradually beat into pumpkin mixture.
Spread evenly in prepared pans. BAke in preheated oven 35 to 40 minutes
unti wooden pick inserted in center comes out clean. cool on wire racks 15
minutes. Remove from pans. Cool completely.
For frsoting, 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.

..................Debbie Holland, Feb. 1994 Found in St. Louis Southwest
County Journal

RECIPE CLUB OCTOBER 1994

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