Hi Marilyn, Would the size of the can of pumpkin need to be larger than the 15 or 16 ounce size? If so, how large? thanks, Nancy Martin ----- Original Message ----- From: "marilyn deweese" <[email protected]> To: <[email protected]> Sent: Friday, November 02, 2012 10:50 AM Subject: [CnD] EASY PUMPKIN CAKE
EASY PUMPKIN CAKE 1 yellow cake mix 1 egg 1/2 c. melted butter 3 eggs 2/3 c. milk 3/4 c. brown sugar Dash of salt 1 tsp. cinnamon 2 tbsp. melted butter 1/4 c. granulated sugar 1/2 tsp. cinnamon Chopped nuts Take 1 cup of dry cake mix; set aside. Mix remaining dry mix with 1 egg and 1/2 cup melted butter. Press into bottom and sides of 9 x 12 inch pan. Mix large can pumpkin (solid pack) with 3 eggs, 2/3 cup milk, 3/4 cup brown sugar, dash of salt, and 1 teaspoon cinnamon. Pour onto bottom layer. Mix cake mix that was set aside with 2 teaspoons melted butter, 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Add chopped nuts and sprinkle on top. Heat oven to 400 degrees for 15 minutes. Reduce heat to 325 degrees, bake 40 minutes longer. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
