Monday, November 10, 2008
Pumpkin Bar Cake: SPLURGE RECIPE
This recipe is so moist and it is lighter than a bar, but better than cake! Enjoy!
1 2/3 cups granulated sugar
1 cup vegetable oil
2 cups+ 2 Tablespoons canned pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
8-ounce package cream cheese, softened
1/2 cup butter softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy (just let it mix while you prep dry ingredients). Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 9-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars. You could add chopped pecans on top, but I think they are perfect as is!!