The Great Canadian Ketchup Cake

  2 cups flour

2 tsp. Magic Baking Powder

1 tsp. baking soda

1-1/2 tsp. ground cinnamon

1/2 tsp. each ground ginger and nutmeg

1/2 cup each Heinz Tomato Ketchup and water

2 Tbsp. red food colouring

8 1-1/2 cups butter, softened, divided

1-1/2 cups packed dark brown sugar

2 eggs

175 g (about 3/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

1 tsp. vanilla

4 cups icing sugar

Heat oven to 350ºF.

Spray 2 (9-inch) round pans with cooking spray; cover bottoms with parchment.

Combine flour, baking powder, baking soda and spices. Mix ketchup, water and food colouring in separate bowl until blended.

Beat 3/4 cup butter and brown sugar in large bowl with mixer until light and fluffy. Blend in eggs, 1 at a time. Add flour mixture alternately with ketchup mixture, mixing well after each addition. Pour into prepared pans.

Bake 30 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Remove to wire racks; cool completely.

Beat cream cheese, vanilla and remaining butter in separate large bowl with mixer until creamy. Gradually beat in icing sugar until mixture is light and fluffy.

Stack cake layers on plate, filling and frosting with cream cheese icing.