Ginger Pumpkin Patch Snack Cake

Directions

1. 1

   Heat oven to 350°F. Grease bottom of 9” square baking pan.

2. 2

   In large bowl, beat ½ cup shortening and brown sugar until creamy. Add pumpkin, molasses and eggs. Beat until creamy.

3. 3

   Add all remaining cake ingredients except ¾ cup almondmilk. Beat on low speed until mixed. Gradually add almondmilk. Beat on medium speed until creamy. Spread in pan. Run knife through batter to release any air bubbles.

4. 4

   Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool completely, about 1 hour.

5. 5

   In medium bowl, beat ½ cup shortening, the powdered sugar, vanilla and 3 tablespoons almondmilk with electric mixer on low speed until mixed. Beat on medium speed until smooth and spreading consistency, adding a little almondmilk if necessary for desired consistency.

6. 6

   If desired, remove ⅓ cup of the frosting to small bowl and tint green. Spread remaining frosting over cake. Mark frosting into 12 sections (4x3) with toothpick. Place a candy pumpkin in each section. Spoon tinted frosting into small plastic bag. Cut very small hole in corner. Pipe onto cake sections for pumpkin "vines".

7. 7

   Refrigerate leftovers.