Post by Loupy on Oct 12, 2017 13:04:22 GMT -7
PUMPKIN SHEET CAKE WITH BUTTERSCOTCH FROSTING
From: Lori Lange @ www.recipegirl.com/2017/10/12/pumpkin-sheet-cake-with-butterscotch-frosting/
There are great things to be said about a sheet cake. It’s super easy to make because you just spread it out in a large pan. And it feeds a lot of people too!
None of the flavor is sacrificed in the reduction of using regular sugar in this recipe. It’s still as sweet as can be, and it’s the perfect cake for fall baking!
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 sheet cake (20 servings)
INGREDIENTS:
CAKE:
One 15-ounce can unsweetened pumpkin puree (not pie filling)
1 cup granulated white sugar
1 cup Stevia In The Raw® Bakers Bag
1 cup vegetable or canola oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
FROSTING:
3/4 cup butterscotch morsels
8 ounces cream cheese, at room temperature
6 tablespoons butter, at room temperature
3/4 cup powdered sugar
1/4 cup Stevia In The Raw® Bakers Bag
2 tablespoons milk or cream
1/2 teaspoon vanilla extract
DIRECTIONS:
Preheat the oven to 350 degrees F.
Spray a 15x10x1-inch sheet pan with nonstick spray.
In a large bowl, use a whisk to combine the pumpkin, sugar, Stevia and oil.
Whisk in the eggs.
In a separate bowl, whisk together the flour, baking soda, cinnamon and salt.
Whisk the dry ingredients into the wet ingredients.
Scrape the batter into the prepared pan, and spread evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely.
Prepare the frosting:
Place the butterscotch chips in a glass microwave-safe bowl.
Melt in bursts, just until melted.
Stir.
In a medium bowl, use a hand mixer to combine the cream cheese and butter until smooth.
Add the sugar and Stevia and mix until combined.
Add the melted chips, milk and vanilla and mix until smooth.
Spread the frosting evenly over the cake.
Refrigerate until ready to serve.
From: Lori Lange @ www.recipegirl.com/2017/10/12/pumpkin-sheet-cake-with-butterscotch-frosting/
There are great things to be said about a sheet cake. It’s super easy to make because you just spread it out in a large pan. And it feeds a lot of people too!
None of the flavor is sacrificed in the reduction of using regular sugar in this recipe. It’s still as sweet as can be, and it’s the perfect cake for fall baking!
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 sheet cake (20 servings)
INGREDIENTS:
CAKE:
One 15-ounce can unsweetened pumpkin puree (not pie filling)
1 cup granulated white sugar
1 cup Stevia In The Raw® Bakers Bag
1 cup vegetable or canola oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
FROSTING:
3/4 cup butterscotch morsels
8 ounces cream cheese, at room temperature
6 tablespoons butter, at room temperature
3/4 cup powdered sugar
1/4 cup Stevia In The Raw® Bakers Bag
2 tablespoons milk or cream
1/2 teaspoon vanilla extract
DIRECTIONS:
Preheat the oven to 350 degrees F.
Spray a 15x10x1-inch sheet pan with nonstick spray.
In a large bowl, use a whisk to combine the pumpkin, sugar, Stevia and oil.
Whisk in the eggs.
In a separate bowl, whisk together the flour, baking soda, cinnamon and salt.
Whisk the dry ingredients into the wet ingredients.
Scrape the batter into the prepared pan, and spread evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely.
Prepare the frosting:
Place the butterscotch chips in a glass microwave-safe bowl.
Melt in bursts, just until melted.
Stir.
In a medium bowl, use a hand mixer to combine the cream cheese and butter until smooth.
Add the sugar and Stevia and mix until combined.
Add the melted chips, milk and vanilla and mix until smooth.
Spread the frosting evenly over the cake.
Refrigerate until ready to serve.
