| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 1/3 |
c |
Sugar |
| 1/3 |
c |
Oil |
| 3 |
|
Eggs |
| 1 |
cn |
(16-oz) pumpkin |
| 1 |
|
Box (18.5-oz) butter recipe cake mix |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Ginger |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Ground nutmeg |
| 1/8 |
ts |
Cayenne pepper |
| 1 |
pk |
(8-oz) cream cheese |
| 3 |
c |
Brown sugar |
| 3 |
c |
Powdered sugar |
| 2 |
tb |
Milk |
| 2 1/2 |
ts |
Vanilla |
INSTRUCTIONS
ICING
Preheat oven to 350°. Combine sugar, oil, eggs and pumpkin in a mixer on
high for 1 minute. Add cake mix, cinnamon, ginger, cloves, nutmeg and
cayenne. Beat on high for 2 minutes. Pour mixture into a greased and
floured 10x15 jellyroll pan. Bake for 25 to 30 minutes. Cool. Combine cream
cheese and brown sugar until creamy. Add powdered sugar, milk and vanilla.
Beat until smooth. Spread on cake and refrigerate. Cut into bars to serve.
Yield: 3 dozen.
ALICE LYNN OVERBEY
(MRS. THOMAS L.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”