Maple Pumpkin Cake

Maple Pumpkin Cake

1 pkg. (18 1/4 oz.) white cake mix
3/4 cups flour, divided
1 cup water
3/4 cup canned pumpkin
2 eggs
1/3 cup canola oil
1 tsp ground cinnamon
2 tbsp brown sugar
1 1/3 cups vanilla or white chips
1/4 cup chopped pecans

Frosting:
1 cup butter-flavored shortening
7 1/2 cups confectioners' sugar
3/4 cup milk
2 tsp vanilla
1 to 1 1/2 tsp maple flavoring

Grease three 9-inch round baking pans. Line with waxed paper. Grease the paper. Set aside. In a large bowl, combine the cake mix, 1/2 cup flour, water, pumpkin, eggs, oil, and the cinnamon. Beat for 30 seconds on low speed. Beat for 2 minutes on medium. Transfer a third of the batter to a small bowl. Beat in the brown sugar and the remaining flour. Stir in the chips and the pecans. Pour into one prepared pan. Divide the plain batter between the two remaining pans. Bake at 350 F for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely. For the frosting: In a large bowl, cream the shortening until fluffy. Add the confectioners' sugar, milk, vanilla, and maple flavoring. Beat until smooth. Place one plain cake layer on a serving platter. Top with a quarter of the frosting. Top with the pumpkin-nut cake layer. Top with a quarter of the frosting. Top with the remaining plain cake layer. Spread the remaining frosting over the top and the sides of the cake. Makes 12-14 servings