Crustless Pumpkin Pie

1 1/4 cups sugar

3 Tbsp. all-purpose flour

3 eggs

2 cups canned pumpkin

3/4 cups evaporated milk

1 1/2 tsp. vanilla extract

1/4 tsp. ground mace

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1. Mix sugar and flour in a medium bowl. Add eggs, beating well.

2. Stir in pumpkin, milk, vanilla and spices, mix well.

3. Pour into a greased 9-inch pie plate.

4. Place in a 15-in x 1-in. baking pan; add 1/1 in. of hot water to pan.

5. Bake at 350 degrees for 50 - 55 minutes or until knife inserted near the center comes out clean.

6. Cool and refrigerate. Slice and serve with a tablespoon of whipped cream sprinkled with ground mace.

Devil's Food Cake with Fudge Frosting

1 3/4 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. baking soda

3/4 tsp. salt

11 Tbsp. unsalted butter, softened

1 1/2 cups granulated sugar

2/3 cup Dutch-processed cocoa powder

2 large eggs

1 tsp. vanilla extract

1 1/3 cups warm water

1. Preheat oven to 325 degrees. Grease bottom and sides of a 9 x 3-inch springfoam pan. Cut out a paper circle the size of the bottom of the pan, grease that and place in bottom of the pan. Dust the pan with flour.

2. Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Whisk until well blended, and set aside.

3. Beat the butter at medium speed until creamy, about 1 minute. Gradually add the sugar and beat at high speed until the mixture is pale and well blended, about 3 minutes.

4. Add the cocoa powder and beat at medium speed for 1 minute.

5. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla extract. At low speed add the flour in 3 additions, alternating with warm water in 2 additions.

6. Pour the batter into the prepared pan, place on a cookie sheet and bake for 45 to 55 minutes, until a cake tester inserted into the center of cake comes out clean. Cool the cake in the pan on a wire rack for 20 minutes.

7. Remove the side of the pan. Run a knife round the sides first to loosen the cake from the pan. Invert the cake onto the rack, remove the bottom of the pan including the paper liner, put the cake right side up and let the cake cool completely.

8. When cake is completely cool, slice in half and frost with fudge frosting.

Fudge Frosting

2 cups granulated sugar

1/2 cup shortening

2/3 cup milk

1/2 tsp. salt

3 squares (1 oz each) unsweetened chocolate

2 tsp. vanilla

1. Mix all ingredients except vanilla in 2 1/2-quart saucepan. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place pan in bowl of ice and water. Beat until frosting is of spreading consistency; stir in vanilla.

Note: You have to put some elbow grease into beating the frosting and keep adding ice to the bowl until the frosting is of spreading consistency. As soon as it gets done, take it out of the bowl of ice water and frost the cake.