Friday, October 15, 2010

Pumpkin bars with Cream Cheese Frosting

Everyone seems to have a recipe like this, but this is my favorite by far. Thanks to Connie Lowder for the recipe!

Pre-heat oven to 350 Degrees

Cream Together:

1 C. Oil
4 eggs
1 16 oz can Pumpkin puree
1 2/3 C. Sugar
1 t. salt
2 t. Cinnamon
1 t. Soda
1 t. Baking powder

2 C. Sifted Flour or Cake Flour

Bake in a Jelly roll pan (10x15x1) I use a cookie sheet with a 1" side
for approx. 20 min.

3 oz cream cheese
1/2 C. Butter
1 t. vanilla
2 C. powdered sugar
Cream together, gradually adding powdered sugar
I always double or use recipe below:

Frost cake when it's cooled. Cut into Bars.
We sold a lot of these at the bakery!!

Store in refrigerator. It's actually better on the next day! Serves a lot!

My frosting recipe for this cake:

8 oz Cream Cheese
1/2 C. Unsalted Butter
1 t. Vanilla
1/4 t. cinnamon
1 box of powdered sugar

I pipe it onto the cake then spread it.

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