tovah@cepu (Tovah Hollander) (11/21/86)
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.RH MOD.RECIPES-SOURCE PUMPKIN-CAKE-2 D "16 Apr 86" 1986
.RZ "PUMPKIN DESSERT" "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 people who
tasted it.
.IH "1 cake"
.IG "1 cup" "granulated sugar" "190 g"
.IG "3" "eggs,"
beaten
.IG "29 oz" "pumpkin" "850 g"
(1 large can)
.IG "2 tsp" "cinnamon" "10 ml"
.IG "\(12 tsp" "ginger" "2.5 ml"
.IG "\(14 tsp" "ground cloves" "1 ml"
.IG "\(12 tsp" "salt" "2.5 ml"
.IG "12 oz" "evaporated milk" "350 ml"
(1 large can)
.IG "1 lb" "yellow cake mix" "500 g"
(1 standard box of cake mix)
.IG "1 cup" "chopped nuts" "115 g"
.IG "4 Tbsp" "sweet butter," "50 g"
melted
.IG "" "whipped cream"
.PH
.SK 1
Preheat oven to
.TE 350 175 .
.SK 2
Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and
milk.
Line a
.AB "9\(mu13-inch" "22\(mu33-cm"
pan with wax paper and pour the mixture in.
.SK 3
Sprinkle the dry cake mix on top, then sprinkle the nuts.
Pour melted butter evenly over the cake mix and nuts.
.SK 4
Bake at
.TE 350 175
for 50\-60 minutes.
.SK 5
\fICool\fR (very important).
Flip over and remove from pan. Remove the wax paper.
.SK 6
Top with whipped cream
(which would dissolve if the cake weren't cooled first).
.SH RATING
.I Difficulty:
moderate.
.I Time:
15 minutes preparation, 1 hour baking, 30 minutes cooling.
.I Precision:
measure the ingredients.
.WR
Tovah Hollander
UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
{ihnp4!sdcrdcf,seismo!hao}!cepu!tovah