Pumpkin Spice Cake With Honey Frosting

This is from Martha Stewart's Holiday Baking magazine. Made this tonight & totally love it - it's scrumptious. Enjoy!

• Ready In: 2 hrs 25 mins
• Serves: 9

Ingredients

• 8  tablespoons butter, melted
• 2 1⁄2 cups all-purpose flour
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 1  tablespoon pumpkin pie spice
• 2  large eggs
• 1 1⁄2 cups sugar
• 1 (15 ounce) can pumpkin puree

• HOney Frosting

• 8  tablespoons butter, very soft
• 8  ounces low-fat cream cheese, very soft
• 1⁄4 cup honey

Directions

1. Preaheat oven to 350°F.
2. Butter 9-inch square baking pan.
3. In a medium bowl, whisk the dry ingredients.
4. In large bowl, whisk eggs, puree, sugar and butter.
5. Add flour mixture to the pumpkin mixture and mix gently till smooth.
6. Pour batter into prepared pan and bake until toothpick inserted in center comes out with just a few moist crumbs - 45 to 50 minutes.
7. Cool cake 10 mins in pan, then turn out of pan and cool completely on wire rack.
8. Spread cooled cake with frosting.
9. Cut into squares to serve.
10. Cake can be served, before frosting, in an air-tight container at room temperature for 2 days.
11. Frosting:
12. In a medium bowl whisk butter, cheese and honey till smooth.