 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | small | eggs | 1 1/8 | tablespoons | white sugar | 2/3 | tablespoon | oil, vegetable | 1 1/3 | tablespoons | pumpkin (canned) | 1/8 | teaspoon | baking powder | 1/8 | teaspoon | baking soda | 2/3 | dash | salt | 1/8 | teaspoon | cinnamon, ground | 1/3 | ounce | cream cheese | 1/3 | tablespoon | butter | 1/8 | teaspoon | vanilla extract | 1 1/4 | tablespoons, unsifted | icing sugar | 1/4 | teaspoon | fat free milk |
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Steps
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Sequence
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Step
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| 1 | Beat eggs, add sugar, oil and pumpkin | 2 | Sift dry ingredients together, add to wet mixture | 3 | stir well until blended, poor into pan | 4 | Bake for 30 minutes @ 350 degrees | 5 | When cake has cooled combine cream cheese, butter, vanilla, powdered sugar and milk with blender frost bars |
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