"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for PUMPKIN CRUNCH CAKE, by , is from The Minor Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darlene Minor
Added: Monday, April 18, 2005


Beat together:
1 large can of Pumpkin
1 cup sugar (or Splenda, artificial sweetner)
2 tbsp. Cinnamon
13 oz. Half & Half
1 tsp. Pumpkin Pie Spice
3 eggs
Pour into 9x12 baking pan. Top with the following.

Mix together:
1 package Yellow Cake Mix
1 cup chopped pecans
2 sticks melted butter
Sprinkle this on top of pumpkin mixtue and then bake at 350 for 60 min.

When cake is completely cool mix the following and spread on cake.
8 oz Cream Cheese
1/2 cup Powdered Sugar
2 cups Cool Whip




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