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Bit-o-Honey Pumpkin Cake
with Cream Cheese Frosting

Ingredients

Pumpkin Cake

  • 5 (1.7-ounce) Bit-O-Honey Bars
  • 1 cup canola oil
  • 4 eggs
  • 1 (15 ounce) can pure pumpkin
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon 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 teaspoons baking soda
  • 2 cups all-purpose flour

Cream Cheese Frosting

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

Instructions

  1. For the pumpkin bars: Heat the oven to 350 degrees F. Spray a 13 x 9-inch pan with nonstick spray.
  2. Freeze the Bit-O-Honey Bars for 10 minutes.
  3. In the food processor, chop candy bars coarsely. Set aside.
  4. In a large mixing bowl, using electric mixer, combine the oil and eggs, and mix for 30 seconds on high.
  5. Add pumpkin, sugar, cinnamon, cloves, allspice, ginger, nutmeg and salt.
  6. Mix on medium speed for 1 minute, scraping down sides of the bowl.
  7. Add the baking powder, baking soda and flour, and mix on low for 30 seconds.
  8. Fold in the chopped candy bars.
  9. Pour the batter into a prepared pan and bake for 25 minutes, or until a wooden pick inserted in the center of the cake comes out clean.
  10. Cool completely before frosting.
  11. For the cream cheese frosting: In a large mixing bowl using and electric mixer, beat together the cream cheese and butter until smooth and fluffy (about 3 minutes).
  12. Mix in the vanilla extract.
  13. Add the confectioners' sugar and beat until thoroughly incorporated.
  14. Spread the frosting evenly over the top of the cooled pumpkin bars. Cut into 2 x 3-inch squares.

Yield: 18 to 20 pieces

Source: The Candy Bar Cookbook: Baking With America’s Favorite Candy by Alison Inches and Ric McKown.


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