ding dongs and pumpkin

And - not to be out done - here are Barb's recipes for the ever popular Ding Dong Cake and seasonal Pumpkin Cobbler. On the Ding Dong Cake - double or triple everything and bring the extra to us.

Ding Dong Cake

1) 8-10 ding dongs split lengthwise icing side down in a 9X13” pan. (Hint: If they are too soft to cut, put them in the freeze for just a bit – 10-15 minutes. Not too long or they will be too hard to cut and they will crumble)
2) Mix 1 cup of powdered sugar and 8 oz. cream cheese (soft). Fold in 8 oz. cool whip. Spread whole mixture on top of ding dogs.
3) Mix two 3.9 oz. boxes of instant chocolate pudding with 3 cups of milk. Spread on top of cool whip.
4) Put remaining 4 oz. of cool whip (buy 12 oz. tub) on top. Sprinkle top with tons of chocolate chips and your choice of nuts.

Pumpkin Cobbler

29 oz. can pumpkin
4 lg. eggs beaten
1 ½ c. sugar
1 tsp ginger (or 2 ½ tsp pumpkin pie spice)
½ tsp. Cloves
2 tsp. Cinnamon
½ c. each brown sugar & nuts of your choice
12 oz. can evaporated milk
1 yellow cake mix
1 c. melted butter

Blend together pumpkin, eggs, sugar, spices, & evap. Milk. Pour into 13x9” pan. Sprinkle dry cake mixture on top. Pour butter over cake mixture, then top with brown sugar and nuts. Bake at 350 F for 1 hour and 20 minutes. Serve warm (with whipped cream if you wish)