Bit-o-honey Pumpkin Cake With Cream Cheese Frosting

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 18
• 5 (1 2/3 ounce) bit-o-honey candy bars
• 1 cup canola oil
• 4 eggs
• 1 (15 ounce) can pumpkin
• 1 cup 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
• 2 teaspoons baking soda
• 2 cups all-purpose flour
• 8 ounces cream cheese, room temperature
• 1/4 cup butter
• 1 teaspoon vanilla
• 4 cups confectioners' sugar

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease a 9x13 pan.
• 3 freeze the bit-o-honey bars for 10 minutes.
• 4 in a food processor, chop candy bars coursely. set aside.
• 5 in a large mixing bowl, using an electric mixer, combine oil and eggs, mix for 30 seconds on high.
• 6 add pumpkin, sugar, cinnamon, cloves, allspice, ginger, nutmeg and salt.
• 7 mix on medium 1 minute, scraping down sides of the bowl.
• 8 add baking powder, baking soda and flour and mix on low 30 seconds.
• 9 fold in chopped candy bars.
• 10 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.
• 11 cool before frosting.
• 12 for the cream cheese frosting:.
• 13 in a large mixing bowl, using an electric mixer, beat together the cream cheese and butter until smooth and fluffy (about 3 minutes).
• 14 mix in the vanilla.
• 15 add the confectioners' sugar and beat until thoroughly incorporated.
• 16 spread the frosting evenly over the top of the cooled pumpkin bars.
• 17 cut into 2-by-3 inch squares.