Thursday, December 4, 2008
Again something GREAT to make ahead and take! I waited to make the frosting until I got to my parents for Thanksgiving, since I didn't think Cream Cheese Icing would keep very well on a Nine Hour car Ride... but the rest I did on Tuesday night before the drive!
Thanks to Elizabeth's Edible Experience for posting this yummy treat!
* 4 eggs
* 1 2/3 cups granulated sugar
* 1 cup vegetable oil
* 15-ounce can pumpkin
* 2 cups sifted all-purpose flour
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1 teaspoon salt
* 1 teaspoon baking soda
* enough shopped pecans to sprinkle on top (my addition)
* 8-ounce package cream cheese, softened
* 1/2 cup butter or margarine, softened
* 2 cups sifted confectioners' sugar
* 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer (I had to use my handheld... but not for long! Can't wait for Christmas) at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13 by 10-inch baking pan.
Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
Spread on cooled pumpkin bars (I piped them for a cleaner presentation).
To make the icing: 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.