A Chocolate Malt

Cake
1 3/4 cups sugar
1 3/4 cups Unbleached All-Purpose Flour
2 tablespoons Instant ClearJel or cornstarch
3/4 cup Dutch-process cocoa
3/4 cup malted milk powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
1/2 cup water
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon chocolate extract, optional
1 cup hot water

Filling
1 3/4 cups heavy cream
1/2 cup malted milk powder
1 tablespoon sugar
1 tablespoon Instant ClearJel*
1/4 cup grated or finely chopped semisweet chocolate
2 teaspoons chocolate extract, optional

Glaze
1/4 cup heavy cream
1 tablespoon corn syrup, light or dark
1/4 cup malted milk powder
1/2 cup semisweet or bittersweet chocolate, chopped
into 1/4" pieces
crushed malted milk balls, for garnish

*Instant ClearJel stabilizes the whipped cream. If you
choose not to use it, prepare the filling and finish the
cake just before serving.

To make the cake: Stir together the dry ingredients,
then add the eggs, water, oil, and extracts; beat on
medium speed for 2 minutes. Stir in the hot water,
and pour the thin batter into two greased and floured
9" round cake pans. Bake the cakes in a preheated
350°F oven for 30 to 35 minutes, or until a cake tester
inserted into the center comes out clean. Cool the
cakes for 10 minutes, then turn them out of the pans
to cool completely on a rack.

To make the filling: Warm 1 cup of the cream and stir
in the malted milk powder. Add the remaining cream
and chill completely. Stir ClearJel and sugar together,
then sprinkle over the chilled cream. Beat on medium-
high speed just until peaks begin to form. Fold in grated
chocolate and chocolate extract.

Stir together the glaze ingredients (except the malted
milk balls) over low heat until melted and smooth.

To finish the cake: Trim cake layers to flatten them.
Place one layer on a serving platter. Spread with half
the filling. Top with the second layer, and spread with
the remaining filling. Drizzle the lukewarm glaze on top,
then sprinkle with crushed malted milk balls.
Yield: 10 servings.

Eggnog-Toffee Tea Cake

Batter
1 1/2 cups (3 sticks, 12 ounces) unsalted
butter, softened
2 cups (14 ounces) sugar
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon eggnog flavor
1 teaspoon salt
5 large eggs
3 3/4 cups (1 pound) Unbleached
All-Purpose Flour
2 teaspoons baking powder
1 1/2 cups (12 ounces) eggnog or half and half

Topping
1/3 cup (5 1/3 tablespoons) unsalted butter
1/3 cup (21/4 ounces) brown sugar
1/3 cup (3 1/4 ounces) light corn syrup
pinch of salt
2 drops butter-rum flavor or 1 tablespoon rum
1/2 cup (2 ounces) toasted chopped nuts
(pecans, almonds, or walnuts)

Preheat the oven to 350°F, and grease the
pan(s) of your choice: a large (10") tube or
bundt-style pan; six small loaf pans (about
3 1/2" x 7"); or two 8 1/2" x 4 1/2" loaf pans.

Batter: Beat the butter, sugar, nutmeg, eggnog
flavor and salt until light and fluffy. Add the
eggs one at a time, beating well after each
addition. Whisk the flour and baking powder
together, and add to batter alternately with
the eggnog, 1/3 at a time, beating well after
each addition. Pour the batter into the pans.

Bake 30 to 35 minutes for the small loaf pans,
or 60 to 65 minutes for the large loaves or tube
pan, or until a cake tester inserted into the
center of the cake comes out clean. Let the cake
cool in the pan for 15 minutes, then turn it out
onto a rack set atop parchment, to catch any
drips.

Topping: Melt the butter, then stir in the brown
sugar, corn syrup and salt, stirring until the
sugar dissolves. Bring the mixture to a boil and
continue to boil for several minutes, until it
reaches 240°F (soft ball stage) on a candy or
instant-read thermometer. Add the flavor and
nuts, and pour the toffee topping over the cake.
Cool completely before serving.

Rich Chocolate Brownies

Ingredients:

• 1 2/3 cups (10-oz. pkg.) bittersweet chocolate
  
• morsels divided
• 1 cup granulated sugar
• 1/3 cup butter, cut into pieces
• 2 tablespoons water
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans, divided
  
• (optional)

Directions:
PREHEAT oven to 325º F. Grease 8-inch-square
baking pan. Set aside 2 tablespoons morsels for
drizzle topping.

HEAT 1 cup morsels, sugar, butter and water in
small saucepan over low heat, stirring constantly,
until chocolate and butter are melted. Pour into
medium bowl. Stir in eggs, one at a time, until
mixed in. Stir in vanilla extract. Add flour and
salt; stir well. Add remaining morsels (except
drizzle morsels) and nuts, if desired. Pour into
prepared baking pan.

BAKE for 33 to 35 minutes until wooden pick
inserted in center comes out still slightly sticky.
Cool in pan on wire rack.

PLACE reserved 2 tablespoons morsels in small,
heavy-duty plastic bag. Microwave on HIGH
(100%) power for 20 seconds, knead bag to mix.
Microwave at additional 10- second intervals,
kneading until smooth. Cut a small hole in corner
of bag; squeeze to drizzle over brownie. Cut into bars.

Holiday Pumpkin Torte

Ingredients

• 2-2/3 cups toasted slivered almonds
• 1 cup graham cracker crumbs (about
  
• 15 square crackers)
• 1-1/4 teaspoons baking powder
• 1-1/4 teaspoons pumpkin pie spice
• 8 eggs, separated
• 3/4 teaspoon finely shredded orange peel
• 1-1/3 cups sugar
• 1 cup canned pumpkin
• 1-1/2 teaspoons vanilla
• 2 8-ounce packages cream cheese , softened
• 2/3 cup packed brown sugar
• 2 teaspoons vanilla
• 1/2 teaspoon pumpkin pie spice
• 2/3 cup finely chopped pitted dates or raisins
• 1/2 cup chunk-style applesauce
• 1/2 cup whipping cream
• 2 teaspoons sugar
• 1/2 teaspoon finely shredded orange peel

Directions

1. Grease and flour three 8x1-1/2-inch round baking
pans; set aside. Process or blend almonds in small
batches in a food processor bowl or blender container,
covered, until nuts are finely ground but not oily.
Transfer to a mixing bowl. Stir in crumbs, baking
powder, 1 1/4 teaspoons pumpkin pie spice, and 3/4
teaspoon orange peel; set aside.

2. Beat egg yolks and 2/3 cup of the sugar in a small
mixer bowl with an electric mixer on high speed for
6 minutes. Stir in pumpkin and vanilla. Fold in nuts.

3. Wash beaters. Beat egg whites in a large mixer bowl
on medium speed until soft peaks form (tips curl).
Gradually add remaining 2/3 cup sugar, 2 tablespoons
at a time, beating until stiff peaks form (tips stand
straight). Fold 1 cup of the egg white mixture into
pumpkin mixture. Fold pumpkin mixture into remain-
ing egg white mixture. Spread evenly in prepared pans.

4. Bake in a 350 degree F oven for 20 to 25 minutes or
until light brown. Cool on wire racks for 10 minutes.
Remove from pans; cool thoroughly on racks.

5. For the filling, in a small bowl beat the cream cheese
with an electric mixer on medium speed until fluffy.
Add the brown sugar, 2 teaspoons vanilla and 1/2
teaspoon pumpkin pie spice; beat well. Stir inthe dates
and applesauce. Set aside. For the whipped cream, in
small chilled mixing bowl beat the whipping cream, 2
teaspoons sugar and 1/2 teaspoon orange peel with an
electric mixer on medium speed just until stiff peaks
form. Set aside.

6. To assemble torte, split each cake layer in half
horizontally. Place bottom of one split layer on a
serving plate. Spread with about 2/3 cup of the Apple-
Date Filling. Repeat with remaining cake layers and
filling, ending with top cake layer. Spoon Sweetened
Whipped Cream on top layer. Serve immediately or
cover and chill up to 4 hours. Makes 16 servings.

Make-ahead tip: Wrap baked cake layers for freezing
and freeze up to 3 months ahead. Thaw before using.
Prepare Apple-Date Filling, cover, and chill up to 2
days ahead.

Pumpkin Pound Cake

Ingredients

• 1 cup granulated sugar
• 1 cup packed brown sugar
• 3/4 cup shortening
• 2 eggs
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 15-ounce can pumpkin
• 1 cup raisins
• 1 cup chopped pecans or other nuts
• 1 cup chopped maraschino cherries
• Orange juice (optional)
• Coarse sugar (optional)
• Maraschino cherries (optional)

Directions

1. In a large mixing bowl beat granulated sugar,
brown sugar, shortening, and eggs with an electric
mixer on medium speed for 2 minutes, scraping
bowl occasionally. In a medium mixing bowl stir
together flour, baking soda, cinnamon, cloves,
nutmeg, and salt. Add flour mixture and pumpkin
alternately to shortening mixture, beating on low
speed after each addition until combined. Stir in
raisins, nuts, and cherries.

2. Turn batter into a greased and floured 10-inch
fluted tube pan. Bake in a 350 degree F oven about
1 hour or until a toothpick inserted near center
comes out clean. Cool on a wire rack for 10 minutes.
Remove from pan. Cool completely on wire rack.
Brush with orange juice and sprinkle with coarse
sugar, if desired. Garnish with maraschino cherries,
if desired. Makes 14 to 16 servings.

Make-Ahead Tip: Refrigerate cake, covered, up to 3
days. Or freeze, wrapped in foil, up to 2 months.

Pumpkin-Praline Cheesecake

Ingredients

• 1/3 cup butter
• 1/4 cup packed brown sugar
• 1 cup all-purpose flour
• 3 8-ounce packages cream cheese, softened
• 3/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1 15-ounce can pumpkin
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 3 eggs
• 1 8-ounce carton dairy sour cream
• 1 tablespoon granulated sugar
• Pecan halves (optional)
• 1/2 cup granulated sugar
• 1/2 cup chopped pecans

Directions

1. For Pecan-Praline Pieces and Powder,* line a
large baking sheet with foil; set aside. In a heavy
skillet place the 1/2 cup granulated sugar. Cook
over medium-high heat, shaking skillet occasionally
until sugar begins to melt. Do not stir. Reduce heat
to low. Stir in the chopped pecans; cook about 3
minutes more or until sugar is golden brown and
pecans are toasted, stirring occasionally. Pour the
mixture onto the prepared baking sheet, spreading
with a wooden spoon as thin as possible. Cool. Break
or chop the cooled praline into 1/4-inch pieces. Set
half of it aside. For Pecan-Praline Powder, place re-
maining broken pieces in a blender container or food
processor bowl. Cover and blend or process until
ground. Store in separate containers in refrigerator
or freezer up to 1 week.

2. For crust, in a medium mixing bowl beat butter
with an electric mixer on medium to high speed
about 30 seconds or until softened. Add the 1/4 cup
brown sugar and beat until fluffy. Add the 1 cup flour.
Beat on low to medium speed just until combined.

3. Pat dough onto bottom and 1-1/2 inches up the side
of 9-inch springform pan. Bake in a 375 degree F oven
about 10 minutes or until lightly browned. Cool crust
on a wire rack while preparing filling.

4. For filling, in a large mixing bowl beat cream cheese,
the 3/4 cup brown sugar, and the 2 tablespoons flour
with an electric mixer on a medium to high speed until
combined. Add the pumpkin, vanilla, cinnamon, ginger,
and nutmeg. Beat until combined. Add eggs all at once.
Beat on low speed just until combined. Stir in the coarsely
broken pecan-praline pieces, reserving the powder for
the topping.

5. Pour filling into the crust-lined springform pan. Place
the springform pan in a shallow baking pan on the oven
rack. Bake in a 375 degree F. oven for 45 to 55 minutes or
until center appears nearly set when shaken.

6. In a small bowl combine sour cream and granulated
sugar. Spread over top of cheesecake.

7. Remove springform pan from baking pan. Cool cheese-
cake in springform pan on a wire rack for 15 minutes. Use
a small metal spatula to loosen crust from sides of pan.
Cool 30 minutes more. Remove side of the springform
pan. Cool for 1 hour. Cover and chill in the refrigerator
for at least 4 hours.

8. Just before serving, sprinkle the Pecan-Praline Powder
over sour cream topping in center of cheesecake and
garnish with pecan halves, if desired. Makes 12 to 16
servings.

*Note: Be extremely careful when working with the hot
sugar mixture for the Pecan-Praline Pieces and Powder.
Total attention must be given as things move quickly
when the sugar reaches the proper temperature to
caramelize. Store praline powder in an airtight con-
tainer until serving time. If desired, the praline powder
also can be used as an ice-cream topping.

Pumpkin Gingerbread Cake

Ingredients

• 2-1/4 cups all-purpose flour
• 1/2 cup sugar
• 2/3 cup butter
• 3/4 cup chopped pecans
• 3/4 cup buttermilk (or sour milk)*
• 1/2 cup molasses
• 1/2 cup canned pumpkin
• 1 egg
• 1-1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 recipe Caramel Sauce, recipe below
  
• (optional)
• Vanilla ice cream (optional)
• Chopped pecans (optional)

Directions

In a large bowl combine flour and sugar.
Cut in butter until mixture resembles coarse
crumbs. Stir in the 3/4 cup pecans. Press 1-1/4
cups of the crumb mixture into bottom of an
ungreased 2-quart square baking dish. To re-
maining crumb mixture, add buttermilk, molasses,
pumpkin, egg, ginger, soda, cinnamon, cloves,
and salt; mix well. Pour over crumb mixture in
baking dish. Bake in a 350 degree F oven about 50
minutes or until center tests done. Cool 30 minutes.
Serve warm with Caramel Sauce, if desired. Top
with ice cream and additional pecans, if desired.
Makes 9 servings.

Caramel Sauce: In a saucepan, melt 1/2 cup butter;
stir in 1-1/4 cups packed brown sugar and 2 table-
spoons light-colored corn syrup. Cook and stir until
boiling. Stir in 1/2 cup whipping cream; return to
boiling. Serve warm.

*Note: To make sour milk, place 2 teaspoons lemon
juice or vinegar in a glass measuring cup. Add enough
milk to make 3/4 cup total liquid; stir. Let the mixture
stand for 5 minutes before using.

Country Pumpkin Torte

Ingredients

• 2-2/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon pumpkin pie spice
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon ground cloves
• 1 cup shortening
• 1/4 cup full-flavored molasses
• 4 eggs
• 1 cup milk
• 3/4 cup canned pumpkin
• 1 tablespoon grated fresh ginger
• 1 recipe Cream Cheese Frosting
  
• (see recipe below)
• 1 cup packed brown sugar
• 1 recipe Candied Orange Peel
  
• (see recipe below ) (optional)
• 2 medium oranges
• 1-1/3 cups sugar
• 1/3 cup water
• Sugar

Directions

1. Preheat oven to 350 degree F. Grease
and lightly flour three 9x1-1/2-inch or
8x1-1/2-inch round baking pans; set
aside. Combine flour, baking powder,
pumpkin pie spice, baking soda, salt,
and cloves; set aside. In a large mixing
bowl beat shortening for 30 seconds;
beat in brown sugar and molasses with
an electric mixer on medium to high
speed until smooth.

2. Add eggs, one at a time, beating for 1
minute after each addition. In a small
bowl stir together milk, pumpkin, and
ginger. Add dry ingredients and pumpkin
mixture alternately to beaten mixture.
Beat on low speed after each addition until
combined. Pour batter into prepared pans.

3. Bake for 22 to 28 minutes or until a wooden
toothpick inserted near center comes out clean.
(If all three layers won't fit in oven at the same
time, or if you do not have 3 pans, cover one-
third of the batter and chill up to 45 minutes
before baking.) Cool cakes in pans on wire racks
for 10 minutes. Remove cakes from pans. Cool
thoroughly on wire racks.

4. To assemble: Place one cake layer on serving
plate; spread with one-third of the Cream Cheese
Frosting. Top with second layer cake; spread with
one-third of the frosting. Top with third cake
layer and remaining frosting. Arrange Candied
Orange Peel on top, if desired. Makes 16 servings.

Cream Cheese Frosting: In a large mixing bowl
beat one 8-ounce package softened cream cheese,
1/2 cup softened butter, and 2 teaspoons vanilla
with an electric mixer on medium speed for 30
seconds. Slowly add 2 cups sifted powdered sugar
and 1 tablespoon lemon juice, beating well.Make

Add 2 cups additional powdered sugar, beating
well. If necessary, beat in additional powdered
sugar or lemon juice until frosting reaches spread-
ing consistency. Makes 16 servings.

Make-Ahead Tip: Prepare and bake cake layers as
directed; cool completely. Place cakes on baking
sheets and freeze until firm. Once firm, place cakes
in 2-gallon freezer bags and freeze up to 3 months.
Before serving, thaw cakes at room temperature
several hours. Frost as directed.

Candied Orange Peel: Cut peels of oranges length-
wise into quarters, cutting just through the pulp to
the surface of the fruit. Pry back the quartered peel
with a spoon. Scrape away the soft, white part inside
the peel. If white pith is left on, the peel will be bitter.
Cut peel into 3/8-inch-wide strips. Wrap and refrig-
erate peeled fruit for another use.

In a 2-quart saucepan combine the 1-1/3 cups of
sugar and the water. Cover and bring to boiling.
Add orange peel strips. Return to boiling, stirring
constantly to dissolve sugar. Reduce heat. Cook,
uncovered, over medium-low heat. Mixture should
boil at a moderate, steady rate over entire surface.
Cook, stirring occasionally, for 15 minutes or until
peel is almost translucent.

Using a slotted spoon, remove peel from syrup,
allowing it to drain. Transfer peel to a wire rack
set over waxed paper. Set cooked peel aside until
cool enough to handle but still warm and slightly
sticky. Roll peel in additional sugar to coat. Con-
tinue drying on rack for 1 to 2 hours.

Store, tightly covered, in a cool, dry place for up
to 1 week. Or, freeze for up to 6 months. Makes 48
pieces (about 2 cups).

Pumpkin Cake

Ingredients:

• 4 eggs
• 1 2/3 Cups sugar
• 2 Cups pureed pumpkin
  
• 1 Cup vegetable oil
• 2 tsp. PUMPKIN PIE SPICE
  
• 1 tsp. PURE VANILLA EXTRACT
• 2 Cups flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 Cup chopped nuts (walnuts or pecans)

Frosting:

• 3-4 oz. cream cheese
  
• 1/2 Cup butter (room temperature)
• 3/4 Cup powdered sugar
• 1 tsp. PURE VANILLA EXTRACT

Directions:

Preheat oven to 350°. In a large bowl, beat eggs
until frothy. Add sugar, pumpkin, oil, PUMPKIN
PIE SPICE, and VANILLA, beat until well blended.
Add the flour, baking powder, baking soda, salt,
and nuts, mix gently to combine. Pour into an
ungreased 9" x 13" pan, bake for 30-40 minutes,
until the cake is golden brown. It should be pulling
away from the sides of the pan a bit, and will
spring back when lightly pressed. Remove from
oven and let cool at least an hour before frosting.

To prepare frosting: Beat cream cheese and room
temperature butter with powdered sugar and PURE
VANILLA EXTRACT until well blended and fluffy. Add
a bit more powdered sugar if a stiffer frosting is de-
sired. Spoon the frosting onto the center of the cake
and spread toward the edges until the cake is evenly
frosted. If you want to be really decadent, the frosting
recipe can be doubled for extra thick icing, a real kid
pleaser.

Yields: 16-32 pieces
Preparation time: 10 minutes
Cooking time: 30-40 minutes

Rich Carrot Cake

Cake
1 1/2 cups (10 1/2 ounces) vegetable oil
2 cups (14 ounces) sugar
4 large eggs
1 tablespoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon salt
2 teaspoons baking soda
2 cups (8 1/2 ounces) Unbleached All-Purpose Flour
3 cups (11 1/2 ounces) finely grated carrots
1 1/2 cups (5 3/4 ounces) chopped pecans or walnuts

Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter
one 8-ounce package cream cheese
1/4 teaspoon salt
2 teaspoons vanilla
2 1/2 to 3 1/2 cups (10 to 14 ounces) glazing sugar or
confectioners' sugar
milk or cream to adjust consistency of frosting, if
necessary

Cake: Preheat teh oven to 350°F. Lightly grease
two 9-inch round layer pans, or one 9 x 13-ionch
pan.

Beat together the oil, sugar, eggs and spices. Mix
the flour with the baking soda, and stir in. Add
the carrots and nuts, and mix until just blended.

Pour the prepared pan(s). Bake the cake(s) for
35 to 40 minutes, or until the cake tests done.
Allow the cake to cool completely before frosting
it. (If you're using two 9-inch round pans, remove
the cake from the pans after about 15 minutes,
and place it in a rack to cool.

Frosting: Beat the butter and cream cheese together
until smooth. Add the salt and vanilla. Beat in the
sugar. Add a teaspoon of milk or cream if the frosting
is too stiff to spread; add additional sugar if it's too
thin.

Frost the 9 x 13-inch cake right in the pan. For the
layers, from the top of one layer, top with the second
layer, and frost the top and sides of the cake.
Yield: 1 cake, 16 to 24 servings.

Red Devil's Food Chocolate Cake

Cake
1 2/3	cups Gold Medal® all-purpose flour
1	cup granulated sugar
1/2	cup packed brown sugar
1/2	cup shortening
1 1/2	cups buttermilk
1 1/2	teaspoons baking soda
1	teaspoon salt
1	teaspoon vanilla
2	eggs
	2 oz. unsweetened baking chocolate, melted, cooled
Creamy Vanilla Frosting
3	cups powdered sugar
1/3	cup butter or margarine, softened
1 1/2	teaspoons vanilla
	to 2 tablespoons milk Directions: Heat oven to 350ºF. Grease and flour two 8- or 9-inch round cake pans, or 13x9-inch pan. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans. Bake rounds 30 to 35 minutes, rectangle 35 to 40 minutes, or until toothpick in- serted in center comes out clean. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and enough milk until smooth and spreadable. Fill and frost round layers or frost top of rectangle with frosting.

Gooey Pumpkin Butter Cake

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmegPreheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix
well with an electric mixer. Pat the mixture into
the bottom of a lightly greased 13 by 9-inch
baking pan.

To make the filling: In a large bowl, beat the cream
cheese and pumpkin until smooth. Add the eggs,
vanilla, and butter, and beat together. Next, add
the powdered sugar, cinnamon, nutmeg, and mix
well. Spread pumpkin mixture over cake batter
and bake for 40 to 50 minutes. Make sure not to
overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead
of the pumpkin, add a drained 20-ounce can of
crushed pineapple to the cream cheese filling.
Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese
filling as directed, beating in 2 ripe bananas in-
stead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate
cake mix. Add 1 cup creamy peanut butter to the
cream cheese filling instead of the pumpkin.
Proceed as directed above.