Pumpkin Spice Cake with Maple Glaze

What you need
For the cake
2 c. pumpkin
1 c. brown sugar
1/3 c. white sugar
4 eggs
3/4-1 c. vegetable oil
1 1/4 c. whole wheat flour
1 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
3/4 c. chopped walnuts


For the glaze
3 Tbsp. water
2/3 c. confectioner's sugar
1/4 c. maple syrup


What you do
Preheat oven to 350.


Beat the puree, brown sugar, white sugar, eggs and oil with an electric mixer until combined. Stir in all the the dry ingredients. Pour into 2 greased round cake pans and bake until the middle no longer jiggles and a knife or toothpick inserted into the middle comes out clean (about 25-30 minutes).


While the cake is cooling, add the syrup and water to a saucepan over medium-low heat and warm until just heated through. Whisk in the confectioner's sugar until combined. Remove from heat. Place one of the cakes (dome side down) on a plate and when it is relatively cool, drizzle on a little less than 1/2 of the glaze. Top with the other cake layer (dome side up) and drizzle with the remaining glaze.


**This glaze was pretty thin, I'm still working out the kinks, but it still tasted really delicious. If you want something a little thicker and conventional, you can pull a Sandra Lee and just stir together 1 8 oz tub of cool whip and 2 tbsp of syrup and ice the cake with that instead.