TRAVELING CUSTARD PUMPKIN CAKE 1 3/4 c. flour 1 1/4 c. sugar 2 1/2 tsp. baking powder 1 tsp. salt 1/3 c. shortening 1 c. milk 1 lg. egg 1 tsp. vanilla 1/2 c. chopped nuts
CUSTARD: 2 eggs, separated 1 c. sugar 1 c. milk or evaporated milk 1 tbsp. flour 1 c. cooked pumpkin 2 tsp. pumpkin pie spice In large mixer bowl combine flour, sugar, baking powder and salt. Add shortening and 3/4 cup milk; blend. Beat at medium speed 2 minutes, scraping sides of bowl frequently. Add remaining milk, egg and vanilla; beat 2 minutes. Stir in nuts. Pour into greased 13 x 9 inch pan. Gently spoon custard over cake batter and bake at 350 degrees for 50 to 60 minutes. Cool. Serve with topping. Store in refrigerator. For topping, combine 1 cup whipping cream and 1/4 cup confectioners' sugar and beat until thickened. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
