Bit-O-Honey Pumpkin Cake with Cream Cheese Frosting
The Schutter-Johnson Co. introduced Bit-O-Honey in 1924. The candy is now manufactured by Nestl�.

Makes 18 to 20 pieces

For the pumpkin cake:

5 (1.7-ounce) Bit-O-Honey Bars

1 cup canola oil

4 eggs

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 seconds.

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 dietary fiber.