PUMPKIN CAKE - Ethel O'Neal

Crust Layer:  1 box yellow cake mix less 1 cup, 1 stick melted margarine, 1 large egg

Reserve 1 cup of cake mix and set aside.  Use the rest of the mix and the margarine and egg and mix well.  Press into a greased and floured 9 x 13 inch pan.

Filling:  1 large can pumpkin, 1/2 C. brown sugar, 1/4 C. white sugar, 1/3 C. milk, 3 eggs, 2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves.  Beat this all together and pour over crust.

Topping:  1 Cup cake mix from above, 1/2 C. sugar, 1/4 C. margarine and 1/2 C. chopped nuts.  Mix and sprinkle on top of cake.  Bake at 350 degrees for 55 to 60 minutes.  Serve with Cool Whip.

 

SHOOFLY CRUMB CAKE - Janet Stirling

4 Cups flour, 1 Cup granulated sugar, 1 Cup light brown sugar, 1 tsp. salt, 1 Cup butter, 1 Cup table molasses, 2 Cups boiling water, 1-1/4 tsp baking soda.

Mix the flour, granulated sugar, brown sugar, salt and butter to crumbs, using a pastry blender or your fingers.  Reserve 1 Cup of  the crumbs for topping.  Mix the molasses, boiling water, and baking soda and gradually add to the major part of the crumbs until well blended.  Pour this mixture into a greased 9-1/2 x 12-3/4 inch (9x13) baking pan.  Sprinkle the reserved 1 Cup crumbs on top.  Bake in a 350 degree oven for 55 minutes.  If you use layer cake pans, decrease baking time to 40 minutes.  This makes a very moist and unusual cake.