"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 PIE CAKE, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, January 25, 2009


1 box yellow cake mix
1 egg
1/2 stick melted margarine
3 1/2 c canned pumpkin
1/2 c sugar
3 eggs
2 tsp cinnamon
2/3 c canned milk
1 c cake mix
3/4 c sugar
1/4 stick margarine

Reserve 1 cup cake mix for topping. To the remainder add 1 egg and melted margarine. Press into a 9 x 13" pan. In a bowl add canned pumpkin, sugar, cinnamon, canned milk and 3 eggs. Mix well. Pour gently over the crust. To the reserved 1 cup of cake mix, add 1/4 stick of margarine and 3/4 cup of sugar. Add nuts if desired. Sprinkle mixture over cake and bake at 350 for 55 minutes.




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