AUTUMN PUMPKIN CAKE SURPRISE, W/ PUMPKING FROSTING

Autumn pumpkin cake surprise, w/ pumpking frosting image

Provided by sherry monfils

Time 1h10m

Number Of Ingredients 17

1 lg can pumpkin, about 26 oz, like pumpjin puree
3/4 c oil, i used a oil blend of vegetable and canola
2/3 c packed light brown sugar
1 c sugar
3 lg eggs
2 tsp cinnamon
1/4 tsp crushed cloves
1/4 tsp ground ginger
1 tsp baking soda
1 tsp baking powder
1-3/4 c sifted flour
1-1/2 c hershey's dark chocolate chips
1 c fozen whole cranberries
1 lg can, whipped cream cheese frosting, or homemade
1/4 c pureed canned pumpkin
1 tsp maple extract
1/3 c or to taste, autumn leaf candy sprinkles

Steps:

1. Set oven to 350. Lightly spray a 9" x 13" baking pan w/ cooking spray. In lg mixing bowl, using mixer, blend first 10 ingredients until smooth.
2. With lg spoon, blend in flour until fully blended. Stir in dark chocolate chips and cranberries. Pour into pan, even out with the back of a spoon. Bake 30-40 mins depending on your oven. It took my oven 43 mins. So test around 30 mins with a toothpick inserted in center. If it comes out clean, it's done. Don't over bake. It'll be dry if you do.
3. Let cake completely cool. In medium sized bowl, blend frosting, pumpkin and maple flavoring until smooth. Frost cake. Sprinkle with the sprinkles, cut into whatever size bars you want. and enjoy with a hot cup of coffee, maybe pumpkin spice? YUM!