tovah@cepu (Tovah Hollander) (11/21/86)
PUMPKIN-CAKE-2(D) USENET Cookbook PUMPKIN-CAKE-2(D) PUMPKIN DESSERT 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 whipped cream PROCEDURE (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). RATING Difficulty: moderate. Time: 15 minutes preparation, 1 hour baking, 30 minutes cooling. Precision: measure the ingredients. CONTRIBUTOR Tovah Hollander UCLA Comprehensive Epilepsy Program, Los Angeles, California USA {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah