Mom's Pumpkin Cake Brownies |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
This year my mom brought to Thanksgiving dinner a pan of what the original recipe called brownies but looked more like a sheet cake. After taking a taste of it, I decided I had to type up and post the recipe - it is so wonderfully moist, almost gooey, and absolutely delicious! She clipped the recipe from a magazine, not sure which one. Mom says it was really easy to make. I say you'll love it and will be handing out the recipe to friends. :) Ingredients:
2 cups cooked and pumpkin puree or 1 (15 ounce) can pumpkin |
1 cup vegetable oil |
4 eggs |
1 3/4 cups sugar |
2 cups flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1/2 cup chopped walnuts (optional) |
4 ounces softened cream cheese |
2 tablespoons softened butter |
1 teaspoon vanilla extract |
2 cups confectioners' sugar |
milk (optional) |
Directions:
1. Preheat oven to 350 degrees F; grease and flour a 7 1/2 by 11 (not a 9x13 or the pieces will be too thin) inch baking dish.
2. In a mixer, beat together the eggs, oil, pumpkin, and sugar.
3. Add remaining cake ingredients and mix until thoroughly incorporated.
4. Pour into the greased and floured dish, and bake for 30 minutes or until center springs back when touched; let cool.
5. With an electric mixer, cream together the cream cheese, butter, and vanilla until smooth.
6. Gradually add the confectioners' sugar and beat until smooth.
7. Add milk to desired texture if too thick, or additional sugar if too thin.
8. When cake is cool, spread the frosting over the top.
|
|