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Spread batter into an ungreased IS by 10 by 1-inch baking pan.
Bake in a 350 degrees oven for 25 to 30 minutes or till a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost with Cream Cheese Frosting. Cut into bars. Makes 48.
Cream Cheese Frosting
The tangy flavor of the cream cheese provides a nice accent to both cakes and cookies.
2 3-ounce packages cream cheese
1/2 cup softened margarine or butter
2 teaspoons vanilla
4 1/2 to 4 3/4 cups sifted powdered sugar
In a bowl beat together cream cheese, margarine or butter, and vanilla till light and fluffy. Gradually add 2 cups powdered sugar, beating well.
Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency. Frosts tops / and sides of two 8 or 9-inch cake layers. Cover cake; store in refrigerator.
Muffins
1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
Oven 400 degrees
In a mixing bowl combine flour, sugar, baking powder, and 1/4 teaspoon salt. Make a well in the center. Combine egg, milk, and oil; add all at once to flour mixture. Stir just till moistened (batter should be lumpy). Lightly grease muffin cups or line with paper bake cups; fill 2/3 full. Bake in a 400 degrees oven about 20 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12.
Pumpkin Muffins
Prepare as above, except add 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves to flour mixture. Add 1/2 cup canned pumpkin to egg mixture. Stir 1/4 cup chopped nuts
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