It's that time of year again. The Jack-O'-Lanterns' lights have gone out and pumpkins can once again be used for their original purpose: making us fat. Okay, just kidding. Only we make us fat and pumpkins are great sources of Vitamin A and fiber.
Every year, I get requests for my recipe for pumpkin torte. I don't remember now how I got this recipe myself years ago, but my family insists I make it every Thanksgiving. They're nearly delirious with joy if it happens to turn up at other times of the year as well.
I wish I could have a dollar for every time someone asked me for this recipe. I could hire someone to make it for me. But it's not difficult. Here it is. Enjoy!
1 yellow cake mix (take out 1 cup)
1¼ cup white sugar
¾ cup butter
¾ cup evaporated milk
1 teaspoon cinnamon
1 large can pumpkin pie mix
Crust: Mix the cake mix (less 1 cup) with one egg and ½ cup butter. Press into the bottom of a greased jelly roll pan (10½ x 15½ x 1).
Filling: Mix until smooth - pumpkin pie mix, 2 eggs, and evaporated milk. Pour on top of the crust.
Topping: Mix 1 cup cake mix, sugar, cinnamon and ¼ cup butter. Sprinkle on top of the pumpkin mixture. Bake at 350° for 45-50 minutes. Serve with whipped cream.