Bit-O-Honey Pumpkin Cake

by Denise Parker

170g (about 6 oz) Bit-O-Honey Bars

1 cup canola oil

4 eggs

1 can (15-oz size) pure pumpkin

1 cup sugar

2 teaspoons ground cinnamon

3/4 teaspoon ground cloves

1 teaspoon ground allspice

1/4 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

2 cups all-purpose flour

Cream Cheese Frosting

8 ounces cream cheese, room temperature

2 ounces butter

1 teaspoon vanilla

4 cups confectioners' sugar

For the pumpkin cake: Preheat the oven to 350 degrees. Spray a 13-

by-9-inch pan with nonstick spray.

Freeze the Bit-O-Honey Bars for 10 minutes. (Don't forget to unwrap them before freezing.) In the food processor, chop candy bars coarsely. Set aside. (For a quieter solution, put the froze candies in a ziplock bag and hit it with a hammer.)

In a large mixing bowl, using electric mixer, combine the oil and eggs, and mix 30 seconds on high. Add pumpkin, sugar, cinnamon, cloves, allspice, ginger, nutmeg and salt. Mix on medium 1 minute, scraping down sides of the bowl. Add the baking powder, baking soda and flour, and mix on low 30 seconds. Fold in the chopped candy bars.

Pour the batter into a prepared pan and bake 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool completely before frosting.

For the cream cheese frosting: In a large mixing bowl using an electric mixer, beat together the cream cheese and butter until smooth and fluffy (about 3 minutes). Mix in the vanilla. Add the confectioners' sugar and beat until thoroughly incorporated.