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Turkey Creek Lane · Rich

Rich

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The People’s Exchange is an “advertising paper” serving the Amish communities in Northern Indiana and Southern Michigan. It has a circulation of 10,500. It’s printed every two weeks. And, it is FREE. 

In The People’s Exchange you can find a “Charming Spinner” to get your clothes “50 to 90% dry” or a “woman safe” driving horse. There are ads for “certified organic” Jersey cattle, for race ponies and for farms. Every issue also contains a “favorite” sent-in-by-reader recipe.

Last week they had  the best tasting cake recipe ever. It came out light, fluffy and moist with a wonderful sugary crust. Yummmmmmm…

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Last week, The Peoples Exchange had 136 pages.

AMISH POUND CAKE

1 box yellow cake mix (2 layer box)

4 eggs

8 oz. cream cheese

1/2 cup milk

1 pkg.instant vanilla pudding (The recipe didn’t say which size. I used the small box)

brown sugar

cinnamon

Mix together the cake mix, eggs, cream cheese milk and pudding. Pour batter into 2 loaf pans and top with brown sugar and cinnamon. (I was pretty generous.)

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Yes, the recipe does use mixes. But, you end up with a cake, fresh from your oven, that TASTES made-from-scratch.dsc01927.JPG
I wish I had some just “picked-from-the-garden” strawberries.

SUBSCRIPTION FORM FOR

    THE PEOPLE’S EXCHANGE

(courtesy of The People’s Exchange)

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This is a to-die-for recipe. It is rich but worth every calorie, in my opinion.

This gooey pumpkin butter cake is outstanding. It is based on a recipe from Paula Deen.

Cake: 

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Gooey Topping:

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

Directions:

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

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Cake mixture has been patted into bottom of pan.

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.

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Mixing the pumpkin and cream cheese.

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Serve with fresh whipped cream.

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