---------- Recipe via Meal-Master (tm) v8.05
  
       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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