CAKE:

2 3/4 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tbsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1 c. butter, room temp.
2 c. granulated sugar
4 lg. eggs, room temp.
1 (16 oz.) solid pack pumpkin
1/2 c. milk
2 tsp. vanilla extract

Mix flour, cocoa, spice, baking powder and soda. Beat butter and granulated sugar until fluffy. Add eggs, one at a time, with mixer on low speed. Beat in pumpkin, milk and vanilla. Gradually beat in flour mixture. Divide batter into pans and bake in a 350°F preheated oven until a toothpick inserted in center comes out clean. Cool completely.

FROSTING:

2 c. packed brown sugar
1 c. butter
1/3 c. milk
3 c. confectioners' sugar, sifted
1 tsp. vanilla extract

Put brown sugar, butter and milk in a saucepan and bring to gentle boil. Stir until butter melts, sugar dissolves and mixture is smooth. Pour hot mixture into a bowl and gradually beat into confectioners' sugar and vanilla until smooth. Frost cooled cake. If frosting gets crusty beat again.