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Posted By elizabeth On January 3, 2010 @ 1:56 am In Weekly Recipes | 3 Comments
This recipe is adapted from one sent to me by my friend, Adi Werthman.
1-1/2 cups sugar
1 cup oil
1 (15 ounce) can pumpkin
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 (8 ounce) package tofutti cream cheese
½ cup margarine, at room temperature
2 cups powdered sugar
1 teaspoon vanilla
Preheat oven to 350 degrees. Beat together eggs, sugar, oil and pumpkin. Add dry ingredients and mix until thoroughly combined. Pour batter into a greased 9 x 13-inch pan. Bake for 30 minutes. Cool on wire rack before frosting.
For icing, combine all ingredients and beat on low speed until well combined. Spread on bars.
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