"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

Texas Tornado Recipe

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

Contributor:  
Contributor:  
Arlene Harris
Added: Friday, December 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
PUMPKIN INGREDIENTS

1 LARGE CAN PUMPKIN
1 CAN EVAPORATED MILK
TABLESPOON CINNAMON
TEASPOON SALT
3 EGGS
1 CUP SUGAR


CAKE INGREDIENTS

1 YELLOW CAKE MIX (DRY)
(I USE PILLSBURY BUTTER RECIPE FOR BEST FLAVOR)
CUP CHOPPED PECANS
2 CUBES (1 CUP) MELTED BUTTER

Directions:
Directions:
MIX ALL PUMPKIN INGREDIENTS TOGETHER AND POUR INTO A 9x13 CAKE PAN. SPRINKLE DRY CAKE MIX OVER PUMPKIN MIXTURE. SPRINKLE CUPS CHOPPED NUTS OVER PUMPKIN MIXTURE. POUR MELTED BUTTER OR MARGARINE OVER ALL. BAKE 350 DEGREES FOR 45 MINUTES. SERVE WARM WITH COOL WHIP.

Number Of Servings:
Number Of Servings:
16

 

 

 

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