Recipe for "pumpkin-cake-2"

NAME

     PUMPKIN-CAKE-2 - Fluffy whipped pumpkin upside-down cake
     Someone brought this to an office party last year and  ended
     up having to make about thirty copies of the recipe for peo-
     ple who tasted it.

INGREDIENTS (1 cake)

     190 g     granulated sugar
     3         eggs, beaten
     850 g     pumpkin (1 large can)
     10 ml     cinnamon
     2.5 ml    ginger
     1 ml      ground cloves
     2.5 ml    salt
     350 ml    evaporated milk (1 large can)
     500 g     yellow cake mix (1 standard box of cake mix)
     115 g     chopped nuts
     50 g      sweet butter, melted
               whipped cream

PROCEDURE

          (1)  Preheat oven to 175 deg. C.
          (2)  Mix  together  sugar,  eggs,  pumpkin,   cinnamon,
               ginger,  cloves,  salt  and milk.  Line a 22x33-cm
               pan with wax paper and pour the mixture in.
          (3)  Sprinkle the dry cake mix on  top,  then  sprinkle
               the nuts.  Pour melted butter evenly over the cake
               mix and nuts.
          (4)  Bake at 175 deg. C for 50-60 minutes.
          (5)  Cool (very important).  Flip over and remove  from
               pan. Remove the wax paper.
          (6)  Top with whipped cream (which  would  dissolve  if
               the cake weren't cooled first).

RATING

     Difficulty: moderate.  Time: 15 minutes preparation, 1  hour
     baking,   30   minutes   cooling.   Precision:  measure  the
     ingredients.

CONTRIBUTOR

     Tovah Hollander
     UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
     {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah