Bit-o-honey Pumpkin Cake With Cream Cheese Frosting |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 18 |
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I got this recipe from the Kansas City Star. I just from from MO to TN and had been looking for the recipe and after several weeks of searching I found it, so I am posting it here for safe keeping. I have not tried it yet but it sounds so yummy! Ingredients:
5 (1 2/3 ounce) bit-o-honey candy bars |
1 cup canola oil |
4 eggs |
1 (15 ounce) can pumpkin |
1 cup sugar |
2 teaspoons ground cinnamon |
3/4 teaspoon ground cloves |
1 teaspoon ground allspice |
1/4 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
2 teaspoons baking powder |
2 teaspoons baking soda |
2 cups all-purpose flour |
8 ounces cream cheese, room temperature |
1/4 cup butter |
1 teaspoon vanilla |
4 cups confectioners' sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 9x13 pan.
3. Freeze the Bit-O-Honey Bars for 10 minutes.
4. In a food processor, chop candy bars coursely. Set aside.
5. In a large mixing bowl, using an electric mixer, combine oil and eggs, mix for 30 seconds on high.
6. Add pumpkin, sugar, cinnamon, cloves, allspice, ginger, nutmeg and salt.
7. Mix on medium 1 minute, scraping down sides of the bowl.
8. Add baking powder, baking soda and flour and mix on low 30 seconds.
9. Fold in chopped candy bars.
10. Pour the batter into the prepared pan and bake 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
11. Cool before frosting.
12. For the Cream Cheese Frosting:.
13. In a large mixing bowl, using an electric mixer, beat together the cream cheese and butter until smooth and fluffy (about 3 minutes).
14. Mix in the vanilla.
15. Add the confectioners' sugar and beat until thoroughly incorporated.
16. Spread the frosting evenly over the top of the cooled pumpkin bars.
17. Cut into 2-by-3 inch squares.
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