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Cake:.
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Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Set aside.
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Sift together flour, baking soda, baking powder, salt and pumpkin pie spice.
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In another bowl, whisk together eggs, sugar, vegetable oil and vanilla.
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Slowly whisk flour mixture into egg mixture. Fold in pureed pumpkin.
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Evenly divide cake mixture between the two prepared cake pans.
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Bake for 30-40 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
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Cool cakes in pans completely before transferring to a cake plate. About 1 hour.
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Once the cakes are cool, spread a layer of maple cream cheese frosting on the top of one cake layer. Place the other cake layer on top. Use remaining frosting to frost the cake.
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Frosting:.
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Beat sugar and butter with mixer or in stand mixer.
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Gradually add confectioner's sugar and maple syrup while blending.
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You can put the frosting in the refrigerator to set up a little bit or just let it stand at room temperature so it's ready for you when you need it.
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Optional: You can chop up some bittersweet chocolate and add it to the batter once it's in the pan and stir just a bit so it doesn't sink to the bottom. Reserve about a third of the chocolate to sprinkle over the frosted cake.
