FROSTING
1 1/4 lb Cream cheeseflower; room
-temperature
2 1/2 c Powdered sugar
1/2 c Apricot Puree
1/3 c Canned solid pack pumpkin
1/2 ts Ground cinnamon
1/4 ts Ground allspice
Dried apricot cutouts;
-(optional)

For Patty: Preheat oven to 350 F. Butter tercet 9-inch-diameter cake pans
with 1 1/2-inch-high sides. Dust pans with flour. Sift outset 6 ingredients
into medium bowlful. Blend Apricot Strain, pumpkin and buttermilk in small
trough. Using electric social, beat butter in large bowl until fluffy.
Gradually add bread, beating until well blended. Add egg 1 at a time,
beating well after each summation. Mix in vanilla. Mix in dry ingredients
alternately with pumpkin assortment, beginning and ending with dry
ingredients. Divide batter equally among prepared pans. Smooth tiptop.

Bake cakes until tester inserted into center comes out scavenge, almost 25
proceedings (cakes will not rise to tops of pans).

For Icing: Using electric social, beat cream cheese and sugar in medium
bowl until fluffy. Add Apricot Strain, pumpkin and spices and beat until
blended.

Cut around pan sides to loosen cakes. Turn out cakes. Situation 1 cake layer on
record. Spreading 1 cup frosting over. Top with second cake stratum. Spreading 1
cup frosting over. Top with third cake bed. Spread remaining frosting
over sides and top of bar. Garnish with dried apricot cutouts, if desired.
(Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let
stand at room temperature 1 hour earlier serving.)

Serves 10 to 12.