Vermont Spice Cake

My sister wanted to make the dessert for Thanksgiving and she came across this recipe. I love anything pumpkin, so it was perfect! It was so delicious and everyone loved it!

For the Cake:
3 cups all-purpose flour

3 1/2 teaspoons baking powder

1 1/2 tsp. cinnamon, 1 tsp. cloves and 3/4 tsp. nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups sugar

3/4 cup (1 1/2 sticks) butter, softened

3 large eggs

1 1/2 cup canned pumpkin

1/2 cup evaporated milk

1/4 cup water

1 1/2 teaspoons vanilla extract

Preheat oven to 325 degrees. Grease 2 9-inch round cake pans. Combine flour, baking powder, spices, baking soda and salt in a small bowl. Beat sugar and butter in a large mixer bowl fitted with a paddle attachment until creamy. Add eggs one at a time; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually add the flour mixture. Spread evenly into prepared pans. Bake for 35-40 minutes until a toothpick inserted comes out clean. Cool in the pans on wire racks for 15 minutes; remove to wire racks to cool completely.

For the Maple Cream Cheese Frosting:
11 ounces cream cheese , softened
1/3 cup butter, softened
3 1/2 cups powdered sugar
2-3 teaspoons maple extract
squeeze of lemon juice

Beat cream cheese and butter until smooth. Gradually add in the powdered sugar and beat until fluffy. Add in the maple extract and lemon juice. Mix well. Refrigerate until needed.

To assemble:
Cut each layer in half horizontally with a long, serrated knife. Frost between layers and on top of cake, leaving sides unfrosted.