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1
Heat oven to 350F (180C).
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2
Lightly grease two 9-inch round cake pans.
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3
Line bottoms with waxed paper.
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4
Mix flour, cocoa powder spice, baking powder and baking soda.
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5
Beat butter and granulated sugar in a large bowl with electric mixer until pale and fluffy.
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6
Beat in eggs one at a time until mixture looks like mayonnaise.
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7
With mixer on low speed, beat in pumpkin, milk and vanilla (mixture will look curdled).
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8
Gradually beat in flour mixture, scraping down sides of bowl with rubber spatula 2 or 3 times.
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9
Divide batter between prepared pans.
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10
Smooth tops.
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11
Bake 40 to 45 minutes until pick inserted in the center comes out clean.
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12
Cool in pans on wire rack 10 minutes.
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13
Run knife around cakes to loosen.
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14
Invert on wire rack, remove pans, peel off waxed paper and let cakes cool completely.
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15
FROSTING: Put brown sugar, butter and milk in a medium-size saucepan and bring to a gentle boil Stir until butter melts, sugar is disolved and mixture is smooth.
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16
Using a hand-held electric mixer gradually beat confectioners' sugar and extract into hot Or pour hot mixture into a bowl and beat in sugar and extract with a stand mixture.
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17
Immediately place 1 cake layer upside-down on serving plate.
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18
Spread with warm frosting (if frosting cools it will set and a crust may form on the surface.
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19
Beat again until smooth.)
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20
Place other layer right side up over sides and top.
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21
Cover with plastic wrap or store in cake keeper.
