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Old 07-14-2005, 11:43 PM   #11
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ummm who's going to let me borrow their oven so i can make this ???
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Old 07-15-2005, 02:00 AM   #12
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you can borrow my oven, middie. come on over!
marm, i have been looking and looking for a cake recipe that i'll actually eat. i've been having to down ridiculous amounts of sweets to try and keep my weight from getting too low
and i don't like most of what i eat. but these sound like an exception! which one is gooey-er, the roll pan ones or the other ones?
thanks for the idea!
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Old 07-15-2005, 02:12 AM   #13
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I didn't see pumpkin, does anyone know how that one is made? That sounds like it would be great at holidays.
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Old 07-15-2005, 07:58 AM   #14
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Here's the pumpkin:


Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg


Preheat oven to 350 degrees F.
To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
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Old 07-15-2005, 07:59 AM   #15
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Luvs - They're both 'gooier', lol - I just use the roll pans to give the customers a 'choice' between a single one or a whole pan.
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Old 07-15-2005, 09:12 AM   #16
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Quote:
Originally Posted by marmalady
Luvs - They're both 'gooier', lol - I just use the roll pans to give the customers a 'choice' between a single one or a whole pan.
thanks! think i'll go with the single ones. woo-hoooooooooooooo, an excuse to use my mixer!
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Old 07-15-2005, 10:37 AM   #17
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ARGGG I may not wait until the holidays to make that pumpkin one. Will have to see if I can make a version without quite so much sugar for me and my family. It sounds absolutely scrumptuous!!!
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Old 07-15-2005, 12:11 PM   #18
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Well - there's already sugar in the cake mix; so it'd just be the amount of powdered sugar in the cream cheese part. I'm not sure what reducing that would do to the texture after it bakes; it's sort of the 'glue' that holds it all together!
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Old 07-16-2005, 09:25 AM   #19
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I say if you're going to eat a sweet, eat a sweet, and cut back calories someplace else.
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Old 07-06-2006, 11:30 PM   #20
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I've been making the pumpkin gooey butter cakes for a couple of years now. In fact, they are the only variation I've ever made. I love them and they are always a hit everytime I take them somewhere. And I do reduce the amount of powdered sugar because they are very sweet, and it doesn't change the texture at all. Instead of using the whole box of powdered sugar, I use about 3/4 of the box (plus a couple more tablespoons) and they turn out great every time.
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