3/4 c butter
2 c plus 2 T flour
1 1/4 t baking soda
1/4 t salt
1 1/2 t cinnamon
1 t ginger
1/4 t cloves
15 ounce can pumpkin puree
1 1/3 c brown sugar
2 eggs
1/2 c buttermilk
Melt butter and cook and stir until golden brown. Set aside for 15 minutes.
In a bowl whisk together flour, baking soda, salt, cinnamon, ginger and cloves.
In another bowl whisk together pumpkin, brown sugar, eggs and buttermilk.
Gradually add flour mixture until combine. Stir in butter.
Pour batter into 2 parchment paper lined and coated, 8 inch round cake pans.
Bake at 350 degrees for 28-30 minutes. Place on wire rack, cool completely in pans.
Frosting-
1/2 c butter
16 ounces cream cheese, soft
1/4 c brown sugar
5-6 c powdered sugar
1 c chopped toasted pecans
Melt butter cook and stir until golden brown. Pour into a small bowl set aside to cool for 5 minutes, place in freezer for 20 minutes.
Scrape the butter from the bowl into a mixing bowl, discard brown solids at bottom of bowl. Add cream cheese and brown sugar, beat until sugar is dissolved and smooth. Add powdered sugar 1 c at a time until desired spreading consistency.
Remove cake from pans and slice each cake horizontal (you will have 4 layers). Reserve 1 cup frosting for piping edges. Place one layer on serving plate, spread about 1/4 inch of frosting on first layer and add second layer, spread about 1/4 inch frosting, sprinkle with 1/2 c pecans, place on third layer, spread frosting about 1/4 inch thick, add fourth layer, spread remaining frosting on entire cake. Pipe reserved frosting around edges of cake. Sprinkle 1/2 c pecans on top of cake. If desired decorate bottom edge with toasted whole pecans.
Store covered in the refrigerator.
