Bit-O-Honey Pumpkin Cake with Cream Cheese
The Schutter-Johnson Co. introduced Bit-O-Honey in 1924. The candy
is now manufactured by Nestlé.
Makes 18 to 20 pieces
For the pumpkin cake:
5 (1.7-ounce) Bit-O-Honey Bars
1 cup canola oil
1 (15-ounce) can pure pumpkin
1 cup sugar
2 teaspoons ground cinnamon
3/4 teaspoons 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
For the cream cheese frosting:
8 ounces cream cheese, room temperature
2 ounces (1/2 stick) butter
1 teaspoon vanilla
4 cups confectioners' sugar
For the pumpkin bars: Preheat the oven to 350 degrees. Spray a 13-
by-9-inch pan with nonstick spray.
Freeze the Bit-O-Honey Bars 10 minutes.
In the food processor, chop candy bars coarsely. Set aside.
In a large mixing bowl, using electric mixer, combine the oil and
eggs, and mix 30 seconds on high. Add pumpkin, sugar, cinnamon,
cloves, allspice, ginger, nutmeg and salt. Mix on medium 1 minute,
scraping down sides of the bowl.
Add the baking powder, baking soda and flour, and mix on low 30
Fold in the chopped candy bars.
Pour the batter into a prepared pan and bake 25 minutes, or until a
toothpick inserted in the center of the cake comes out clean. Cool
completely before frosting.
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). Mix in the vanilla. Add the
confectioners' sugar and beat until thoroughly incorporated.
Spread the frosting evenly over the top of the cooled pumpkin bars.
Cut into 2-by-3-inch squares.
Per piece, based on 18: 469 calories (47 percent from fat), 25 grams
total fat (8 grams saturated), 76 milligrams cholesterol, 60 grams
carbohydrates, 4 grams protein, 257 milligrams sodium, 1 gram