PUMPKIN-CAKE-2(D) USENET Cookbook PUMPKIN-CAKE-2(D)
PUMPKIN-CAKE-2 - Fluffy whipped pumpkin upside-down cake
Someone brought this to an office party last year and ended
up having to make about thirty copies of the recipe for peo-
ple who tasted it.
INGREDIENTS (1 cake)
1 cup granulated sugar
3 eggs, beaten
29 oz pumpkin (1 large can)
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/2 tsp salt
12 oz evaporated milk (1 large can)
1 lb yellow cake mix (1 standard box of cake mix)
1 cup chopped nuts
4 Tbsp sweet butter, melted
(1) Preheat oven to 350 deg. F.
(2) Mix together sugar, eggs, pumpkin, cinnamon,
ginger, cloves, salt and milk. Line a 9x13-inch
pan with wax paper and pour the mixture in.
(3) Sprinkle the dry cake mix on top, then sprinkle
the nuts. Pour melted butter evenly over the cake
mix and nuts.
(4) Bake at 350 deg. F for 50-60 minutes.
(5) Cool (very important). Flip over and remove from
pan. Remove the wax paper.
(6) Top with whipped cream (which would dissolve if
the cake weren't cooled first).
Difficulty: moderate. Time: 15 minutes preparation, 1 hour
baking, 30 minutes cooling. Precision: measure the
UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
From: email@example.com (Mark Thompson)
Subject: RECIPE: Pumpkin cheesecake
Date: 15 Nov 87 16:34:12 GMT
Organization: Megatek Corporation, San Diego, California, USA
Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.