Pam Cooking

This is Katie, sister's favorite. Very Rich, very pretty, and very good with a scoop of ice cream on top. I don't really like pumpkin pie, but this has the flavor without being "entirely pumpkin". I tried to make pumpkin soup from the rest of the pumpkin, thinking it would taste like butternut squash soup (which I love) it bombed. 1) Mix 1 Cake mix(reserve 2 cups) 2 eggs 1 stick butter. Press into greased cake pan. 2) Mix 3 cups pumpkin 4 eggs 1 1/2 c. sugar 2 cups milk 2 tsp cinnamon 1 tsp salt 1/2 tsp cloves 1 tsp ginger Pour over cake mix 3) Mix 2 cups reseve cake mix 1 stick butter Sprinkle over pumpkin. Bake 60 minutes at 400F

1/4 cup butter or margarine, melted 1/4 cup shortening 1 cup sugar 1 teaspoon vanilla extract 1-1/3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup milk 3 egg whites For the Cakes: In a large mixing bowl, cream the butter, shortening and sugar. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. In a small mixing bowl, beat egg whites until soft peaks form; gently fold into batter. Pour into a greased 9-inch square baking pan. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Cut a thin slice off each side of cake. Cut cake into 1-1/4-inch squares. Place 1/2 inch apart on a rack in a 15 inch x 10 inch x 1-inch pan. from www.dianasdesserts.com Poured Fondant: 2/3 to 3/4 3 TB clear Karo syrup 2 lbs. confectioner's sugar ...add 1 tsp. almond extract right before pouring......