Hello Fall!

Welcoming fall with a delicious pumpkin cake! I made this cake out of the Weaver cookbook (Virginia Weaver's recipe) and may I just say they were a hit! I did not even get a chance to take a picture without them being demolished! I highly recommend this pumpkin cake... even if it does not appear to be the healthiest option! (So from a dietitian stand point - I don't know if I would be allowed to encourage baking these, but from a bystander point of view - make these and you will impress your crowd!)

  

This is not the best picture, but it shows that these were a hit! 

Recipe:

Ingredients

(For the Bars)

4 eggs

1 cup of salad oil

2 cups of sugar

16 oz of canned pumpkin

2 cups of flour

2 teaspoons of baking powder

1 teaspoon of baking soda

1/2 teaspoon of salt

2 teaspoons of cinnamon

1/2 cup of nuts (optional)

Preheat oven to 350F. Mix eggs, oil, sugar and pumpkin in a large bowl. Sift together the rest of the dry ingredients. Pour the dry ingredients into the pumpkin mixture and mix well. Pour into a greased jelly roll pan and bake at 350 for 25 to 30 minutes. Allow to cool completely before icing.

(For the icing)

3 oz cream cheese, softened

6 Tablespoons of butter, softened

2 cups of powdered sugar

1 teaspoon of vanilla

1 to 2 teaspoons of milk if needed

Mix the ingredients together. Ice the baked and cooled pumpkin bars. Chopped nuts may be sprinkled on top if desired.