1 : Package(8.25)spice cake mix
1 : /2 c Libby's Pumpkin pie mix
4 : Med. eggs
1 : Envelope (.25oz)
Whipped : Whipped topping mix
1/2 : c Shortening
1 : c Brown sugar
1/2 : c Granulated sugar
2 : Egg yolks
3/4 : c Mashed pumpkin
2 : c Flour
1/4 : ts Soda
3 : ts Baking powder
1 : ts Salt
1 : ts Cinnamon
2/3 : c Chopped nut meats
1/3 : c Sour milk
Box : Box yellow cake mix
3 : Eggs
1/3 : c Oil
1 : c Solid canned pumpkin
1 : tb Pumpkin pie spice
1 : c Nuts
2 : c Sugar
16 : oz Can pumpkin
1 : c Vegetable oil
4 : Eggs, beaten
2 : c All purpose flour
1 : ts Salt
1 : ts Soda
2 : ts Baking powder
2 : ts Cinnamon
1/2 : c Flaked coconut
1/2 : c Chopped pecans
27: To serve, break apart with forks
28: Formatted by Bette Leland CGVH43B
0: Stir spices together
1: Set aside
2: Dissolve yeast in warm water
3: Stir in 1/2 c
4: sugar, 3 tb
5: butter, salt dry milk and pumpkin
6: Add 2 ts
7: of the spice mixture and 2-1/2 c
8: flour to form a stiff dough
9: Turn dough out onto a floured board and knead until smooth, adding additional flour as necessary
10: Turn dough into a greased bowl, cover and let rise until double 1-1/2 hrs
11: Grease a 10" tube pan
12: Mix 3/4 c
13: sugar in with the remaining spices
14: Punch down dough and divide into thirds
15: Shape each third into an 18" rope
16: cut rope into 18 pieces and shape pieces into smooth balls
17: Dip each ball into the melted butter and roll in sugar/spice mixture
18: Arrange 18 balls in a single layer on the bottom of the pan
19: Sprinkle with 1/4 c
20: nuts
21: Top with 2 more layers of balls, sprinkling each layer with 1/4 c
22: nuts
23: Cover pan lightly and let rise until balls are very puffy (about 45 min
24: ) Bake 350 until golden, about 45-50 min
25: let cool on rack 20 min
26: then invert onto a plate
29: Posted to MC-Recipe Digest V1 #592 by Nancy Berry <nlberry@prodigy
30: net> on Apr 29, 1997