Recipe: Bit-O-Honey Pumpkin Cake with Cream Cheese Frosting (13x9-inch)

BIT-O-HONEY PUMPKIN CAKE WITH CREAM CHEESE FROSTING

5 (1.7 ounces each) Bit-O-Honey Bars
1 cup canola oil
4 eggs
1 (15 ounce) can pure pumpkin puree
1 cup sugar
2 teaspoons ground cinnamon
3/4 teaspoons ground cloves
1 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups all-purpose flour
Cream Cheese Frosting (recipe follows)

Preheat the oven to 350 degrees. Spray a 13-by-9-inch pan with nonstick spray.

Freeze the Bit-O-Honey Bars 10 minutes. In the food processor, chop candy bars coarsely. Set aside.

In a large mixing bowl, using electric mixer, combine the oil and eggs, and mix 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 the baking powder, baking soda and flour, and mix on low 30 seconds.

Fold in the chopped candy bars. Pour the batter into a prepared pan.

Bake 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool completely before frosting.

Spread the frosting evenly over the top of the cooled pumpkin bars. Cut into 2-by-3-inch squares.

CREAM CHEESE FROSTING

1 (8 ounce) package cream cheese, room temperature
2 ounces (1/2 stick/1/4 cup) butter
1 teaspoon vanilla
4 cups confectioners' sugar

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.

Makes 18-20 pieces
Source: The Candy Bar Cookbook by Alison Inches and Ric McKown