I was able to get out my mixer out this weekend, and of course, I loved it.
I especially appreciated its heavy-duty mixing skills when I substituted three cups of flaxmeal for oil in the recipe.
Here's the recipe, from my “Betty Crocker Cookbook: New Edition.” It's actually pretty similar to the carrot-maple cake I made last week. The pumpkin bars came out a bit cakier, for some reason. I used the rest of my container of Tofutti to make the frosting. I used this same recipe, although I've listed Betty's recipe for cream cheese frosting below.
4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 ounces) pumpkin (not pumpkin-pie mix)
2 cups all-purpose flour (I used whole-wheat pastry flour)
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup raisins, if desired (I used golden raisins)
Cream Cheese Frosting
1 package (3 ounces) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
½ cup chopped walnuts, if desired
Heat oven to 350 degrees. Lightly grease bottom and sides of 15-by-10-by-1-inch pan.
In a large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
Bake 25 to 30 minutes or until light brown. Cool completely in pan on wire rack about two hours.
In medium bowl, beat cream cheese butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, one cup at a time, on low speed until smooth and spreadable. Frost bars. Sprinkle with walnuts. For bars, cut into seven rows by seven rows. Store covered in refrigerator.
Photo is from this Flickr page.