Spice Cake with Brown Sugar Cream Cheese Icing

I went to bunco last night and was assigned the responsibility of baking a birthday cake.  I wanted to try something a little different than the normal cakes, so I came up with this one.  The icing was an accident....I ran out of powdered sugar and improvised.  I think you will enjoy my mistake.  :)

Spice Cake
- 2 sticks butter, room temperature
- 2 cups sugar
- 6 eggs
- 2 cups buttermilk
- 4 tsp baking soda
- 2 tsp nutmeg
- 1 tsp cinammon

Cream sugar and butter together, then add eggs one at a time and beat into mixture.  Add buttermilk and beat for one minute.  Combine dry ingredients in a separate bowl, then add a little at a time to butter mixture.  Blend until smooth and light. 

Pour batter into 2 greased 9 inch round cake pans and bake at 350 for 30-35 minutes, checking for doneness at 30.  Let cool completely before icing the cake.

Brown Sugar Cream Cheese Icing
- 8 oz cream cheese, room temperature
- 2 tbsp butter, room temperature
- 1 cup brown sugar
- 2-3 cups powdered sugar

Add brown sugar and stir completely.  Add powdered sugar a cup at a time and mix until icing reaches desired consistency.  It will set after frosting, but you need it thick enough that it won't run off the sides of the cake.  This should make enough to frost between the layers and the entire cake, but if you choose you may fill it with something else.  I used a pumpkin spice mousse as my filling. 

Thank you to all my bunco ladies....I needed you guys last night.  xoxo