Pumpkin Cake with Cream Cheese Frosting & Toasted Pecans
Ingredients For the Cake:
6 eggs
2 cups brown sugar
1½ cups oil
1 ½ cups pumpkin puree
1 tsp each cinnamon and baking soda
½ tsp each clove, nutmeg, and baking powder
1 ½ tsp vanilla
2 cups buttermilk
4 cups flour
BAKING INSTRUCTIONS:

Preheat oven to 300 degrees, line two 8 inch cake pans with oil and flour.
Combine everything except flour and buttermilk in a 6 qt. mixer bowl and mix on speed 2 with the whisk attachment. When the batter is smooth and has a dull shine alternately add flour and buttermilk a cup at a time starting with the flour. When everything is incorporated scrape sides and mix on speed 3 for 1 minute.
Pour into prepared pans and bake for 50 minutes.

Ingredients For Icing:
1 lb butter (room temp)
1 lb cream cheese
4 lb powdered sugar
1 table spoon milk
1 table spoon vanilla
Whip butter and cream cheese on high speed for 5 minutes with paddle attachment. Scrape down sides of bowl and repeat. Add powdered sugar one cup at a time on speed one. Add milk and Vanilla.

Assembly:
Remove cakes from pans and cut the tops level. Apply a thin layer of cream cheese frosting to one layer and set the other layer on top of it. Using a spatula apply the rest of the icing to the cake.
Serves 12