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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 9 |
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When I bake a cake, I prefer small ones (8X8X2). This recipe is for Bars made in a jelly roll pan that serves about four dozen. For my use, I cut the recipe in half and baked it the same amount of time. The Cream Cheese Frosting was wonderful. Read more . It's a cake I will be making again. By, Betty's Crocker's Best of Baking. Ingredients:
4 eggs |
2 cups sugar |
1 cup vegetable oil |
1 can (16 ounces) pumpkin |
2 cups all-purpose flour |
2 tsp. baking powder |
2 tsp. ground cinnamon |
1 tsp. baking soda |
3/4 tsp. salt |
1/2 tsp. ground ginger |
1/4 tsp. ground cloves |
1/2 cup raisins |
cream cheese frosting |
1 package (3 ounces) cream cheese, softened |
1/4 cup plus 2 tbs. margarine or butter, softened (i reduced this by 2 tbs. and it was perfect.) |
1 tsp. vanilla |
2 cups powdered sugar |
1/2 cup chopped nuts for topping |
Directions:
1. Heat oven to 350 degrees.
2. Grease jelly roll pan, 15 1/2 X 10 1/2 X 1-inch.
3. Beat eggs, sugar, oil and pumpkin.
4. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. (I like to have the dry ingredients already mixed in a seperate bowl and ready to stir into the rest of the ingredients.)
5. Mix in raisins.
6. Pour batter into pan.
7. Bake until light brown, 25 to 30 minutes.
8. Cool on wire rack.
9. Frost with Cream Cheese Frosting and sprinkle with nuts.
10. Refrigerate any remaining bars.
11. Cream Cheese Frosting:
12. Mix cream cheese, margarine or butter, and vanilla.
13. Gradually beat in powdered sugar until smooth and of spreading consistency. This takes patience, but worth it.
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