"Creation brings deep satisfaction and fulfillment. We develop ourselves and others when we take unorganized matter into our hands and mold it into something of beauty—and I am not talking about the process of cleaning the rooms of your teenage children." Dieter F. Uchtdorf

Sunday, October 24, 2010

Pumpkin Cake

I got this recipe from my friend Angie, who got it from My Kitchen Cafe.  They call them Pumpkin Bars but I made it in a cake pan so then it was a cake!  Either way, it's really really yummy.  I also added some spices that they didn't have in theirs.

I made this for my friend Laura's birthday so there are sprinkles on it in case you're wondering what that is.

4 eggs
1 2/3 cups granulated sugar
1/2 cup vegetable oil
1/2 cup applesauce
15-ounce can pumpkin
2 cup all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1 tsp salt
1 tsp baking soda

8-ounce package cream cheese, softened
1 cube of butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 350. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Add flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt, and baking soda. Mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 x 9 baking pan.  Bake for 30 minutes. Let cool completely before frosting.

To make the icing:  Soften the cream cheese and the butter.  Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on the cake.

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