Pumpkin Star

This was a recipe I found in my Penzey's Spices catalog. I made some adjustments, but this is so yummy. I've been craving something sweet, and was having problems getting it just right. This hits the spot!!

Pumpkin Star
1/2 cup Smart Balance
1 cup brown sugar
2 eggs
2/3 cup canned pumpkin
1 tsp. Double Strength Pure Vinnila Extract
1 cup whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. Chinese Cassia Cinnamon
1/4 tsp. powdered ginger
1/2 tsp. Cake Spice

Butter Icing:
1/4 cup Smart Balance
1/2 cups powdered sugar
1 tsp. Double Strength pure Vanilla Extract
1 Tbl non fat milk

Preheat oven to 350°.

Cream the Smart Balance.

Add the brown sugar, eggs, pumpkin, and VANILLA and mix well.

In a separate bowl, sift all of the dry ingredients together.

Gradually add to the wet mixture and mix well.

Pour into a greased 9x13 inch pan and bake at 350° for about 15-20 minutes.

Let cool and top with Butter Icing.

***I used my Demarle Star mold and had to bake the cake for 30 minutes***

Butter Icing

In a heavy-bottomed saucepan, heat the butter until melted.

Remove from heat and add the powdered sugar, vanilla, and milk.

Whisk until smooth and well blended.