Sunday, September 9, 2012
Pumpkin Cake Bars
Origin of recipe forgotten-sorry!
2 1/2 cups all purpose flour
3 cups sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin spice
1 cup oil
2/3 cup of water
4 eggs, beaten
1 can of pumpkin
Preheat the oven to 350 degrees. Grease a jelly roll pan. I used a 17 1/2 x 12 1/2 inch jelly roll pan with 1 inch sides, also called a Baker's Half Sheet. (It will also fit in a 10 1/2 x 15 1/2 inch pan with 1 inch sides, but may need to bake a few minutes longer.) In a large bowl, mix the dry ingredients together with a whisk. In another bowl, mix the oil, water eggs and pumpkin. Add the wet ingredients to the dry and stir until just mixed. Pour batter into prepared pan and bake in oven for about 25-30 minutes, or until a toothpick inserted in middle comes out clean. Cool on a wire rack. Frost with Cream Cheese Icing. Enjoy!
Cream Cheese Frosting:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
In a large bowl, cream the butter and cream cheese together with a mixer. Mix in the powdered sugar and vanilla. Spread over cake. Enjoy!
NOTE: This makes a fairly thin layer of frosting, You may increase the amount of frosting if desired. I always top the frosting with about 1/2 cup of chopped pecans.
If you want a thicker frosting, use 8 ounces cream cheese, 1/2 cup butter, 3 1/2 cups powdered sugar, and 1 1/2 teaspoon vanilla.