1 pkg. yellow cake mix
1 pkg. instant vanilla pudding (3.4 oz)
2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground cloves
2/3 c. water
1/2 c. vegetable oil
3 c. fresh apples, peeled, cored and grated
1/2 c. walnuts, chopped
Cream Cheese Frosting:
1 (8-oz.) pkg. cream cheese, room temperature
1/2 c. butter, room temperature
2 1/2 to 3 c. powdered sugar
Add dry ingredients to mixer. In a mixing bowl, mix eggs, water, oil and apples. Add wet ingredients to dry ingredients and blend on low for 30 seconds until just moistened. Turn to medium high and blend for 2 minutes. Fold in walnuts. Grease and flour 2 - 9" round baking pans. Divide batter evenly in pans. Bake at 350° for 30-35 minutes, or until toothpick inserted in center comes out clean. Cool on wire cooling racks.
Mix cream cheese and butter until well blended. Add powdered sugar until it reaches desired consistency. Spread over cooled cake. Because of the cream cheese in the icing, the cake needs to be stored in the refrigerator.