Pumpkin Cake with Maple-Brandy Frosting

Name: Pumpkin Cake with Maple-Brandy Frosting
Ingredients: 2 cups white flour; 1 cup whole wheat flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 3 teaspoons pumpkin pie spice; 5 eggs; 2 cups pumpkin puree; 1 1/2 cups vegetable oil; 1 cup white sugar; 1 cup packed brown sugar; 1 1/2 cups chopped pecans; 1 8-ounce package cream cheese, softened; 2 tablespoons butter, softened; 2 tablespoons brandy; 2 tablespoons maple syrup; 3 cups (more or less) powdered sugar

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Ingredients

2 cups white flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons pumpkin pie spice
5 eggs
2 cups pumpkin puree
1 1/2 cups vegetable oil
1 cup white sugar
1 cup packed brown sugar
1 1/2 cups chopped pecans
1 8-ounce package cream cheese, softened
2 tablespoons butter, softened
2 tablespoons brandy
2 tablespoons maple syrup
3 cups (more or less) powdered sugar

Preparation Instructions:

Preheat oven to 350. Lightly grease a 9x13 cake pan. Sift together the first 6 ingredients. In a separate bowl, mix eggs and sugar until smooth. Stir in pumpkin and oil and mix thoroughly. Add flour mixture and stir until just combined. Fold in nuts. Pour cake batter into greased pan and bake 35-45 minutes or until a toothpick comes out clean. Turn cake out onto rack and let cool.

Frosting: With an electric mixer, beat softened butter and cream cheese until smooth and fluffy. Add brandy and syrup. Slowly add powdered sugar until frosting is thick enough to spread.

Spread frosting over cooled cake and garnish, if desired, with coarse sugar or additional chopped nuts.

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