| 1 | Timing tip: can be stored at room temperature up to 5 days. |
| 2 | Cake Heat oven to 350 °F. |
| 3 | Lightly grease two 9-inch round cake pans. |
| 4 | Line bottoms with waxed paper. |
| 5 | 2.cake: mix flour, cocoa powder spice, baking powder and baking soda. |
| 6 | Beat butter and granulated sugar in a large bowl with electric mixer until pale and fluffy. |
| 7 | Beat in eggs one at a time until mixture looks like mayonnaise. |
| 8 | With mixer on low speed, beat in pumpkin, milk and vanilla (mixture will look curdled). |
| 9 | Gradually beat in flour mixture, scraping down sides of bowl with rubber spatula 2 or 3 times. |
| 10 | Divide batter between prepared pans. |
| 11 | Smooth tops. |
| 12 | Bake 40 to 45 minutes until pick inserted in the center comes out clean. |
| 13 | Cool in pans on wire rack 10 minutes. |
| 14 | Run knife around cakes to loosen. |
| 15 | Invert on wire rack, remove pans, peel off waxed paper and let cakes cool completely. |
| 16 | Frosting: put brown sugar, butter and milk in a medium-size saucepan and bring to a gentle boil. |
| 17 | Stir until butter melts, sugar is disolved and mixture is smooth. |
| 18 | Using a hand-held electric mixer gradually beat confectioners" sugar and extract into hot mixture. |
| 19 | Or pour hot mixture into a bowl and beat in sugar and extract with a stand mixture. |
| 20 | Immediately place 1 cake layer upside-down on serving plate. |
| 21 | Spread with warm frosting (if frosting cools it will set and a crust may form on the surface. |
| 22 | Beat again until smooth). |
| 23 | Place other layer right side up over sides and top. |
| 24 | Cover with plastic wrap or store in cake keeper. |
| 25 | Serves 1Per serving: 824 cal, 7 g pro, 128 g car, 34 g fat, 156 mg chol with butter, 76 mg chol with margarine, 496 mg sod. |
| 26 | Recipe |
