Bit O Honey Pumpkin Cake With Cream Cheese Frosting Recipes

BIT-O-HONEY PUMPKIN CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 pan.
• Freeze the Bit-O-Honey Bars for 10 minutes.
• In a food processor, chop candy bars coursely. Set aside.
• In a large mixing bowl, using an electric mixer, combine oil and eggs, mix for 30 seconds on high.
• Add pumpkin, sugar, cinnamon, cloves, allspice, ginger, nutmeg and salt.
• Mix on medium 1 minute, scraping down sides of the bowl.
• Add baking powder, baking soda and flour and mix on low 30 seconds.
• Fold in chopped candy bars.
• Pour the batter into the prepared pan and bake 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Cool before frosting.
• For the Cream Cheese Frosting:.
• In a large mixing bowl, using an electric mixer, beat together the cream cheese and butter until smooth and fluffy (about 3 minutes).
• Mix in the vanilla.
• Add the confectioners' sugar and beat until thoroughly incorporated.
• Spread the frosting evenly over the top of the cooled pumpkin bars.
• Cut into 2-by-3 inch squares.

PUMPKIN CAKE WITH CREAM CHEESE FROSTING

Steps:

• Spray a 13 x 9 inch non-stick cooking pan lightly with cooking spray and set aside.
• Preheat oven to 350 degrees.
• In a large bowl begin mixing the cake by adding the Splenda, brown sugar, oil, egg substitute and pumpkin.
• Mix until well blended.
• Add the flour, baking powder, baking soda, non-fat dry milk powder, cinnamon, cloves and salt; mixing well.
• Pour batter into prepared pan and bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
• Cook cake completely before frosting.
• Prepare the frosting by beating the cream cheese, butter, vanilla, maple flavoring, Splenda and confectioners sugar in a medium bowl with electric mixer until well blended.
• Frost cake, sprinkle with crystallized ginger and chopped walnuts.

PUMPKIN-HONEY CAKE

Steps:

• Make cake:
• Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil, leaving overhang on short sides; butter and flour foil. Sift 2 1/4 cups flour and next 5 ingredients into medium bowl. Whisk pumpkin, sour cream, honey and vanilla in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat dry ingredients into butter mixture alternately with pumpkin mixture.
• Spread batter evenly in prepared pan. Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
• Make frosting:
• Beat cream cheese, powdered sugar, 1/3 cup pumpkin, honey and allspice in large bowl until fluffy. Beat whipping cream in medium bowl until stiff peaks form. Fold whipped cream into cream cheese mixture in 2 additions. Spoon 1 1/2 cups frosting into small bowl to use for decorating; cover and refrigerate.
• Using foil as aid, lift cake onto work surface. Cut cake crosswise into three 10 x 4-inch rectangles (reserve remaining cake for another use). Slide spatula under 1 rectangle; transfer cake to platter. Spread with 3/4 cup frosting. Top with second cake. Spread with 3/4 cup frosting. Top with third cake. Spread 1 cup frosting in thin layer over top and sides of cake to anchor crumbs. Chill 1 hour.
• Spread remaining frosting from large bowl decoratively onto sides of cake. Spoon 3/4 cup reserved frosting from small bowl into pastry bag fitted with medium star tip. Pipe frosting in diagonal lines on top of cake, spacing about 3/4 inch apart. Squeeze frosting from pastry bag back into small bowl of frosting. Mix in remaining 1/4 cup pumpkin. Spoon pumpkin frosting into pastry bag and pipe lines of shells or rosettes between frosting lines on cake. Refrigerate until frosting sets, about 2 hours. (Can be prepared 2 days ahead. Cover with foil dome and keep refrigerated. Let stand 2 hours at room temperature before serving.)