Scratch Bakery, I Blame This On You

Some people dream about alien abductions.  Some people dream about the wedding of their dreams.  Some dream about showing up to work in their underwear.  I dream about cake.  We are all unique in our own way.

Specifically, I’ve been dreaming about this cake:

That would be the pumpkin cake with cream cheese frosting I had at Scratch Bakery Cafe last week.

Yum.

I finally recreated my own.  It’s a little healthier, yes.  But it is still cake.  The recipe is basic and easy:

Pumpkin Cake

• 1 box yellow or white cake mix
• 1 c. canned pumpkin (not the pie filling, just the plain pumpkin!)
• 1/2 c. sour cream or plain yogurt

Mix it all together.  Pour it into a greased cake pan. Bake according to the box’s instructions.

I used our jack-o-lantern cake pan.  It’s still pumpkin season, people.

Cream Cheese Frosting

• 8 oz. package of non-fat cream cheese
• 1 (ish) c. confectioner’s sugar (I just sort of dumped a heap of it into the bowl and mixed away. Adjust the amount to your taste.)
• 1 t. vanilla extract

Mix it all together.  The end.

I will take this opportunity to note that I am INCAPABLE of using powdered sugar without getting it all over myself.  As I type this my jeans are slightly whiter than before this culinary fiasco began.  Confectioner’s sugar just does not want to be confined to a silly bowl.  Hopefully you fare better than I did.  Godspeed.

Anyway, this cake is not birthday cake sweet, but it is midnight snack perfect.  And it’s another step on my journey to consume all of my vegetables in the form of baked goods.