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Ingredients Jump to Instructions ↓

  1. Chocolate batter:

  2. 1 1/2 cups flour

  3. 1/4 cup cocoa powder

  4. 1/2 tsp. salt

  5. 1 tsp. baking soda

  6. 1 cup sugar

  7. 1 tsp. vanilla

  8. 1 Tbsp. vinegar

  9. 1/3 cup oil

  10. 1 cup cold water

  11. Pumpkin batter:

  12. 1 8 oz. can pumpkin

  13. 1 1/4 cups sugar

  14. 1/2 cup vegetable oil

  15. 2 eggs

  16. 1 cup flour

  17. 1 tsp baking soda

  18. 1 tsp. ground cinnamon

  19. 1/4 tsp salt

  20. Frosting:

  21. 8 oz. cream cheese (softened)

  22. 1/2 cup butter (softened)

  23. 1 tsp. vanilla extract

  24. 1 tsp. peppermint oil/extract

  25. 2 1/2 cups powdered sugar

  26. 5-6 Tbsp. milk

  27. crushed peppermint candy

Instructions Jump to Ingredients ↑

  1. Beat chocolate batter ingredients until smooth. In a separate bowl, beat pumpkin batter ingredients until smooth. Spoon batters, alternating flavors, into a greased extra-large cookie sheet with edges. Cut through with a knife to swirl. Bake at 350* for 20-25 minutes For frosting, beat cream cheese, butter, and extracts. Add sugar gradually, mixing well. Add milk until frosting reaches desired consistency. Spread over cooled cake and top with crushed peppermint candy. Yield: serves 0 Notes: For taller cake bars, bake in a 13x9" cake pan and add 5 minutes to the baking time.

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