Vermont Spice Cake
Recipe: #21315
October 13, 2015
Categories: Desserts, Cakes, Layer, Cheese, Pumpkin, New England, Birthday, Brunch, Fathers Day, Mothers Day, Thanksgiving, Oven Bake, Vegetarian, Cream Cheese, Spices, Kosher Dairy, more
"A fancy cake for entertaining in the fall. From Nestles."
Ingredients
- CAKE
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- MAPLE FROSTING
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Nutritional
- Serving Size: 1 (213.2 g)
- Calories 723.9
- Total Fat - 26.4 g
- Saturated Fat - 14.7 g
- Cholesterol - 111.7 mg
- Sodium - 546.2 mg
- Total Carbohydrate - 111.1 g
- Dietary Fiber - 1.4 g
- Sugars - 84.7 g
- Protein - 13.8 g
- Calcium - 376 mg
- Iron - 1.2 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 325°F. Grease and flour two 9-inch-round cake pans.
FOR THE CAKE
Step 2
Combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl.
Step 3
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.
Step 4
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 THE MAPLE FROSTING
Step 5
Beat cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.
TO ASSEMBLE
Step 6
Cut each cake in half horizontally with long, serrated knife. Frost between layers and on top of cake, leaving sides unfrosted.
Step 7
Garnish with nuts, if desired.
Note: To make a 2-layer cake, frost between layers, over top and on sides of cake
Tips
No special items needed.