Name: Four-Layer Pumpkin Cake with Orange-Cream Cheese Frosting
Yield: 12 Servings
Ingredients: Nonstick vegetable oil spray; 3 cups all purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon Chinese five-spice powder*; 1/2 teaspoon fine sea salt; 1 cup (2 sticks) unsalted butter, room temperature; 2 cups (packed) golden brown sugar; 3 large eggs, room temperature; 1 15-ounce can pure pumpkin; 1/3 cup whole milk; 1 cup (2 sticks) unsalted butter, room temperature; 2 8-ounce packages cream cheese, room temperature; 1 tablespoon finely grated orange peel; 2 cups powdered sugar, sifted; Chopped walnuts or walnut halves, toasted

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