Very few visitors to the Museum are privileged to enter the Archives and see the variety of artifacts stored there. How about a wire skirt pleater from the early 1900's or props from the Wallace & Ladmo TV set? A behind-the-scenes tour was conducted by Dr Peter Welsh to twenty new Historical League members. They were also introduced to League chairpersons, then savored a "make your own Cobb Salad" with all the fixings, and delicious desserts including a mouth watering Pumpkin Pie Cake.PUMPKIN PIE CAKE
3 eggs
1 cup sugar
1 can (12 ounces) evaporated milk
1 can ( 30 ounces) pumpkin pie filling mix (must use flavored pie filling,
not pure pumpkin)
1 box (about 18 ounces) yellow cake mix
1 cup (2 sticks) melted butter
1 cup chopped pecans
Whipped cream for garnish
Heat oven to 350 degrees. In a large bowl, whisk the eggs, sugar, evaporated milk and pumpkin pie filling mix. Pour into a greased 9 by 13 inch pan. Sprinkle dry cake mix over batter. Drizzle melted butter over cake mix. Cover with chopped pecans. Bake 60 to 70 minutes, being careful not to let pecans burn. Can cover with aluminum foil near end if pecans start to get too brown.
Cake may still move slightly in the middle when done (like pumpkin pie). It sets up as it cools. Cool completely. Cake is better if made the day before serving or at least in the morning if you plan to serve in the evening. Garnish with whipped cream, if desired.
Makes 8 servings.
