Pumpkin Vermont Spice Cake

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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