Pumpkin Cake

Ingredients:

Cake
1 1/2 C. sugar
3/4 C. butter, softened
3 eggs
1 1/2 C. pumpkin
1 1/2 tsp. vanilla
1/2 C. evaporated milk
1/4 C. water
3 C. flour
3 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
15 walnut or pecan halves
Frosting
11 ounces cream cheese, softened
1/3 C. butter, softened
3 1/2 C. powdered sugar
2 tsp. maple flavoring

Preheat oven to 325 degrees. Grease and flour two 9 inch round bake pans. Cream granulated sugar and 3/4 C. 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, nutmeg, cloves and ginger. Gradually beat into pumpkin mixture. Spread evenly in prepared pans. Bake in preheated oven 35 to 40 minutes until wooden pick inserted in center comes out clean. Cool on wire racks 15 minutes. Remove from pans. Cool completely. For frosting, beat cream cheese, 1/3 C. butter and powdered sugar until fluffy. Add maple flavoring. Mix well. Use long serrated 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.