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 Bars:
- 2 cups sugar
- 4 eggs
- 1 15-oz. can pumpkin
- ¾ cup Vanilla Mountain High Yoghurt
- ¼ cup vegetable oil
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1 cup chopped nuts
Frosting:
- 1/3 cup butter, softened
- 8 oz. cream cheese, at room temperature
- 2½ cups powdered sugar
- 2 tsp. vanilla
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Combine sugar, eggs, pumpkin, yoghurt, and oil in a mixing bowl. Mix until well combined. Add flour, baking powder, baking soda, vanilla, cinnamon, and nuts. Mix until well combined. Grease and flour a 15x10x1 inch (jelly roll) baking sheet. Pour batter into baking sheet and bake at 350°F for 45 minutes until golden brown. Remove from oven and let cool completely.
To make the frosting, in a medium bowl with an electric mixer, cream the butter to soften. Add the cream cheese and cream together. Add powdered sugar and vanilla and mix until well blended and smooth. Frost cooled cake and cut into bars. Promptly refrigerate leftover bars. Garnish with orange sugar, if desired.
Makes 16 servings.
*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.
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| Calories - 430 |
| Total Fat - 19g |
| Cholesterol - 80mg |
| Potassium - 108mg |
| Sodium - 180mg |
| Total Carbohydrates - 61g |
| Protein - 6g |
| Fiber - 2g |
| Calcium - 6% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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