Ed's Pumpkin Cake with Cream Cheese Frosting

Thought we'd share one of our favorite recipes from Ed, our wine and cheese connoisseur extraordinaire. More to come.

Ingredients:
1 2/3 cups cooked pumpkin puree (or 15 oz. can)
1 ½ cups (12 oz. can) evaporated milk (not condensed milk)
1 cup sugar
2 eggs at room temperature
¼ cup butter, melted and cooled to room temperature
1 tsp. vanilla extract
½ tsp. salt
1 ½ Tbsp. cinnamon
1/1/2 tsp. nutmeg
1 package yellow or butter cake mix

Cream Cheese Frosting
8 oz. cream cheese, at room temperature
1 cup powdered sugar
1/8 tsp. orange extract
¼ tsp. almond extract
1 tsp. vanilla extract
1 Tbsp. milk or cream
1 cup chopped chipotle glazed pecans

Preheat oven to 350 degrees F. Line a 9” x 13” baking pan with non-stick foil.
In a large bowl, beat pumpkin puree, evaporated milk, sugar, eggs, butter, vanilla extract, salt, cinnamon, and nutmeg until well combined.
Add cake mix to wet ingredients. Stir only until combined. Pour into prepared pan. Bake 50 -55 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool to room temperature.

Frosting:
Blend cream cheese, powdered sugar, extracts, and milk until smooth. Frost cooled cake. Sprinkle with chipotle glazed pecans.

Chipotle Spiced Pecans*
2 Tbsp. unsalted butter
1 ½ cups pecan halves
½ cup light brown sugar
¼ tsp. salt
½ to 1 tsp. ground chipotle peppers
2-3 Tbsp. dark rum

Melt butter over medium heat in a large heavy skillet. Add pecans and sauté, stirring all the time, until pecans are lightly toasted. Add the brown sugar and gently cook until caramelized. As soon as the brown sugar has melted, add the seasonings and rum. Finish cooking and spread on waxed paper. Coarsely chop halves.
*Amounts of ingredients are approximate since this recipe was made up spur of the moment. One can substitute any spice for the chipotle peppers…season to taste.