Yield: 36 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Sugar |
| ⅓ cup | Oil |
| 3 | Eggs |
| 1 can | (16-oz) pumpkin |
| 1 | Box (18.5-oz) butter recipe cake mix |
| 2 teaspoons | Cinnamon |
| ½ teaspoon | Ginger |
| ½ teaspoon | Ground cloves |
| ½ teaspoon | Ground nutmeg |
| ⅛ teaspoon | Cayenne pepper |
| 1 pack | (8-oz) cream cheese |
| 3 cups | Brown sugar |
| 3 cups | Powdered sugar |
| 2 tablespoons | Milk |
| 2½ teaspoon | Vanilla |
ICING
Preheat oven to 350ø. 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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .