Pumpkin Cake

Yummy!  If you love pumpkin, you are going to love this.  Very moist and light.

PUMPKIN CAKE
(serves 12)

Cake Ingredients:
*2 cups all-purpose flour
*1 cup cake flour
*1 1/2 teaspoons baking soda
*1/2 teaspoon ground cinnamon
*1/8 teaspoon ground nutmeg
*1/8 teaspoon ground ginger
*1/2 teaspoon salt
*3/4 cup butter, softened
*2 cups granulated sugar
*3 large eggs
*2 teaspoons pure vanilla extract
*1 (15 ounce) can pumpkin puree
*1/4 cup oil
*1 cup whole milk

Frosting Ingredients:
*2 (8 ounce) packages cream cheese, softened
*1 cup butter, softened
*1 teaspoon maple flavoring
*2 teaspoons ground cinnamon
*7 cups powdered sugar
*1 cup chopped pecans (optional)

Cake Directions:
~Preheat oven to 300 degrees.
~Grease and flour 3, 8-inch pans.
~In a large bowl, mix all purpose flour, cake flour, baking soda, 1/2 teaspoon ground cinnamon, nutmeg, ginger and salt.
~In large mixing bowl, cream butter and sugar until light and fluffy.
~Beat in eggs one at a time.
~Mix in vanilla, pumpkin puree and vegetable oil.
~Mix in flour mixture, and milk alternately into pumpkin mixture.
~Pour batter evenly into prepared cake pans.
~Bake for 35-40 minutes until done
~Remove pans from oven.
~Allow cakes to cool for 10 minutes
~Remove from pans.
~Wrap each layer with plastic wrap.
~Freeze for 40-60 minutes.

Frosting Directions:
~In a large mixing bowl, cream cheese and butter util smooth.
~Mix in maple flavoring, vanilla and cinnamon.
~Beat in powdered sugar  and beat until smooth.
~Place first layer of cake on a cake pan.
~Apply about 3/4 cup of frosting over top of cake.
~Add second layer of cake.
~Apply another 3/4 cup of frosting over top of cake.
~Add final layer of cake.
~Frost top and sides of cake with remaining frosting.
~Sprinkle pecans over top of cake (optional).
~Store in the refrigerator until ready to serve.