My sister gave me her recipes for Pumpkin Cake and Cream Cheese Frosting, which she found at www.allrecipes.com (Check this site out...endless fun of recipe searching & saving. They also have an app for iPhone/smart phone users!)
Pumpkin Cake
Ingredients:
3 eggs
2/3 cup white sugar
2/3 cup brown sugar
3/4 cup vegetable oil
1 (15 ounce) can of pumpkin puree
1 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
4 oz (1/2 a package) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar
Directions:
Preheat oven to 350
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon, and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 9X13 glass pan. Bake for 25 to 30 minutes. If a toothpick inserted in the center of the cake comes out clean, it is done. Cool cake before crumbling.
Cream Cheese Frosting
4 oz (1/2 a package) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar
To make frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth.
Pumpkin Cake Balls
Bake pumpkin cake according to recipe instructions. Let cool, but while still warm crumble in a bowl. Add the cream cheese frosting and mix together. I put the mushy mixture back in the cake pan and put it in the freezer to firm it up. Then I cut the 9x13 pumpkin/cream cheese mixture into little squares and dipped them in melted white almond bark and put them on a lined baking sheet to set up.
Keep the balls refrigerated because of the cream cheese.
