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.

     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
               whipped cream

          (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

     Tovah Hollander
     UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
     Path: decwrl!recipes
     From: mark@megatek.uucp (Mark Thompson)
     Newsgroups: alt.gourmand
     Subject: RECIPE: Pumpkin cheesecake
     Date: 15 Nov 87 16:34:12 GMT
     Sender: recipes@decwrl.DEC.COM
     Distribution: alt
     Organization: Megatek Corporation, San Diego, California, USA
     Lines: 80
     Approved: reid@decwrl.dec.com

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