Monday, November 2, 2009

Pumpkin cake and cream cheese frosting!

Today I am going to bake a pumpkin cake with a cream cheese frosting...
I good does that sound? Perfect time of year for pumpkin. This recipe was given to me by a co-worker. When I make the frosting... I like to add EXTRA cream cheese. I love that cream cheesey taste on top of the cake. I thought this time I would try out some cake pops. And since It's November... (my birthday month) I thought I'd try out those turkey pops...from my favorite website ... 

Here it is: Pumpkin Cake (Bars) From my coworker E.Zan.

4 eggs
1 2/3 cups of granulated sugar
1 cup of canola
15 oz. can pumpkin
2 cup flour (sifted)
2 teaspoons of baking powder
2 teaspoons of cinnamon
1 teaspoon of salt
1 teaspoon of baking soda.

Mix the eggs, sugar, oil and pumpkin until light and fluffy. In a seperate bowl mix the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture until batter is smooth...

What a gorgeous color that is!
Next put in a 13x9 pan. Bake at 350. Bake for about 35 minutes. (Reduce heat if you use a dark pan) Wait until it's completely cool to frost!

16 oz cream cheese softened... (I am going to be honest here and tell you I added one more package of cream cheese to this mix.)
1 cup of butter, softened
4 cups of sifted confectioners' sugar (Do you sift?? I don't have time! LOL)
2 teaspoons of vanilla extract

Are you drooling yet???... well if not..wait til you taste it. It's pretty irresistable...

  •  Mix cream cheese & butter in a bowl with a mixer until smooth

  • Add sugar and mix at low speed until combined

  • Add vanilla

Frost the cake and cut into bars. The icing should be nice and thick!! YUM!!!!


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