Vermont Spice Cake

1 1/2 cups sugar
3/4 cup butter softened
3 eggs
1 1/2 cups solid pack pumpkin
1 1/2 teaspoons vanilla
1/2 evaporated milk
1/4 cup water
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
chopped nuts optional

Beat sugar and butter in a large mixing bowl until creamy. Add eggs and beat for 2 minutes. Add the pumpkin and vanilla and mix well. Beat in the evaporated milk and water. Combine flour, baking powder, cinnamon, baking soda, nutmeg, salt, cloves and ginger in a large bowl. Beat in to the pumpkin mixture. Spread pumpkin mixture evenly in to two greased and floured 9 inch round cake pans. Bake in a preheated 325° F. oven for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on rack for 15 minutes. Then remove from pans and cool.

Maple Frosting

1 8 ounce package cream cheese softened
1 3 ounce package cream cheese softened
1/3 cup butter softened
3 1/2 cups sifted powdered sugar
2 to 3 teaspoons maple flavoring

Beat cream cheese and butter in a large mixer bowl. Gradually beat in the powdered sugar. Then beat in the maple flavoring until fluffy.

To assemble- cut cakes in half horizontally with a long serrated knife. Frost between the layers and then on top of the cake leaving the sides unfrosted. Top with nuts. Store in the refrigerator.

Serves 12.