I should probably just start this post by stating: I PROMISE, I DID TASTE THIS AND ITS GOOD. ha! I then forced my sweet husband and daughter to try it, and it was a home run by all.
This is a great alternative to cream cheese icing if you don’t have cream cheese on hand – and you would be none the wiser on whats in it after making it.
Ingredients:
Pumpkin Cake//
2 cups all purpose flour
1 1/2 cups granulated sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
3 eggs
1 cup vegetable oil
1 15oz can pumpkin
Goat Cheese Icing//
5 oz goat cheese
5 tbs butter
2 cups powdered sugar
2 tsp vanilla extract
1/2 tsp salt
Directions for cake
Preheat oven to 350*
Spray pan with non stick spray (I used a bundt cake pan but you could easily make these as bars also!)
In a large bowl whisk together dry ingredients
In a separate bowl whisk wet ingredients together
Add wet ingredients to dry and mix well
Place in oven for 35-40 min
Remove from oven and place the cake in pan on a rack to cool. then
Directions for goat cheese icing:
whisk with electric mixer ROOM TEMPERATURE goat cheese
add ROOM TEMP butter and whisk
add vanilla
slowly add in powdered sugar and beat on high until smooth
//If you prefer less strong cream cheese icing typically up the butter and cut down on the goat cheese. slowly add the sugar and taste as you go to see how sweet you like it
