PUMPKIN SPICE CAKE

Happy Halloween!  I know everyone is going to have candy and chocolate coming out of their ears after tonight... but... I thought I'd share this delicious fall dessert so you can take that sugar high to a whole new level :)  I made it earlier this week and it was really really good!

PUMPKIN SPICE CAKE with CREAM CHEESE FROSTING

CAKE INGREDIENTS:

8 tablespoons salted butter, softened

1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground clove
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups sugar
2 large eggs
1 cup canned pumpkin
1/2 cup warm (110 degrees) milk

ICING INGREDIENTS:
8 tablespoons salted butter, softened

5 ounces cream cheese, softened

2 cups powdered sugar

1 teaspoon vanilla extract

DIRECTIONS:

Heat the oven to 350 degrees. Spray a 9-by-2-inch round cake pan with Pam. 

In a large bowl, sift together flour, cinnamon, cloves, salt, baking powder, and baking soda; set aside.


In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 45-50 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.

While the cake is cooling, prepare the cream cheese frosting.

In large bowl, beat together butter and cream cheese with your electric mixer.  With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.  Lastly, beat in the vanilla extract.  Using an offset spatula, spread icing over top of cake.

recipe adapted from Pure Joy Home