Pumpkin Torte



It’s that time of year: pumpkins and mums, apples and spices. Time for pumpkin desserts! Dave and I were served this delightful pumpkin dessert when we visited folks in Eureka, Nevada. Marian brought it to her sister’s house for lunch, and I had to have the recipe.

It came from her family cookbook, so I don’t know who really gets the credit. She graciously gave me the recipe.

Then, of course, I had to make it.  I started by just doing the first two layers, and then put it in the refrigerator.  I was going to be out of town, so I needed to have less to do when I got back. A few days later, I did the additional top layers. It worked well for me and for my schedule.

. Both old and young alike enjoyed the dessert. I’m sure you will, too!


I forgot to take a picture before half of it was eaten!


Pumpkin Torte
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
A pumpkin torte made in four layers - well worth the time and effort. You can make the first two layers one day and finish the rest when you're ready to serve.
  • 2 cups graham cracker crumbs
  • ⅓ cup sugar
  • ½ cup butter
  • 2 eggs
  • ¾ cup sugar
  • 8 oz. cream cheese
  • 2 (3.4 oz.) boxes instant vanilla pudding
  • ¾ cup milk
  • 2 cups pumpkin
  • ½ tsp. cinnamon
  • 1 cup cool whip
  • 2 cups cool whip
  • ½ tsp. cinnamon
  • ⅛ tsp. nutmeg
  • ⅛ tsp. cloves
  1. Mix Layer ONE and put into a 9 x 13-inch pan
  2. Mix Layer TWO and pour over the crust.
  3. Bake at 350 for 20 minutes. Cool
  4. Mix together Layer THREE and chill for a few minutes
  5. Then put layer three on top of baked layer
  6. Mix Layer FOUR together and spread over the top.
  7. Chill until ready to serve.

pumpkin torte

Mom’s Chocolate Sheet Cake #2

I found out after last week’s post that Mom Slabach had an “original” chocolate sheet cake that she used. The fact is that Aunt Peggy (her sister-in-law) had a chocolate sheet cake recipe and it was the one Mom used – at least some of the time.  By the time I married into the family, the recipe I posted last week had made its debut in Mom’s kitchen, and it’s the one I remember her using.  The recipes are a lot alike except this one uses buttermilk with baking soda instead of sour cream.  It also uses water and shortening.  The frosting recipes are identical.

Both recipes say to add the frosting while the cake is still hot.  Some folks wait until the cake is cooled and then make the frosting.  If you choose this option, you won’t need as much frosting, because the frosting won’t run down into the cake.

Both recipes are great and, because we are Slabachs, we have strong opinions about which one we think is the best. That means you get to vote and break the tie.  Just kidding.  I never really took a vote; I just know there is a disagreement on which is the best.  The cake freezes well, so go ahead and try this recipe and save it for a rainy day.

My friend Allison, who is eleven, spent the day with me and helped me make this cake.  Here she is pouring the batter into the jelly roll pan.

To make the frosting, bring the ingredients to a boil and then remove from heat.  Add confectioners sugar and vanilla.  Here is the start of the frosting, just when it is ready to begin boiling.

Mom's Chocolate Sheet Cake #2
Recipe type: dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
A chocolate sheet cake with buttermilk in the batter. An easy recipe to make and fun to serve. It freezes well.
  • 2 cups sugar
  • 2 cups flour
  • ½ tsp salt
  • 1 stick margarine (I use butter)
  • 4 T. cocoa
  • ½ c shortening (I use Crisco)
  • 1 cup water
  • 2 eggs
  • 1 tsp. soda dissolved in ½ cup buttermilk
  • 1 tsp. vanilla
  • 1 stick margarine
  • 6 Tbsp. milk
  • 4 Tbsp. cocoa
  • 16 oz powdered sugar
  • 1 tsp. vanilla
  • 1 cup nuts, optional
  1. Combine flour, sugar, and salt
  2. Heat margarine, cocoa, shortening, and water
  3. Bring to boil.
  4. Pour over dry ingredients and mix well.
  5. Add eggs, buttermilk/soda, and vanilla
  6. Mix well.
  7. Pour into greased jelly roll pan.
  8. Bake at 400 for 20 minutes
  9. FROSTING directions:
  10. Heat margarine, milk, and cocoa.
  11. Bring to a boil. Remove from heat
  12. Add powdered sugar, vanilla and nuts (optional)
  13. Stir until smooth, and spread over warm cake




I use my silicone whisk all the time.  Remember that Amazon has free shipping!

Homemade Apple Goodie


Need a quick and easy apple dessert?  Here is one for you.  Start with tart apples and add your sugar and spices. Then make an oatmeal crumb topping.  Serve plain, with cool whip, milk, or ice cream.

I am able to save time by using my home canned apple pie filling.  Then all I need to do is make the topping.  (I will post this recipe at another date.)  Yet when I have extra apples begging to be used, this is my go-to recipe, and it is a hit.  Every time.


Recently we spent a few days away with friends of ours.  We split up the meals, and Renie served apple goodie for dessert.  Here are the apples mixed with the spices.

Here she’s putting the oatmeal/crumb topping on the apples.

And here is the recipe.

Apple Goodie
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 -10 servings
When you'd rather not take the time to make a pie, this apple goodie recipe can be a great fill-in. I've never met anyone who didn't like this dessert!
  • Bottom Part:
  • ½ cup sugar
  • ¼ tsp. salt
  • 1½ quart apples, sliced
  • 2 Tbsp. flour
  • 1 tsp. cinnamon
  • Top Part:
  • 1 cup oatmeal
  • 1 cup flour
  • ⅓ tsp. baking powder
  • 1 cup brown sugar
  • ¼ tsp. baking soda
  • ⅔ cup butter
  1. Bottom Part:
  2. Mix dry ingredients together.
  3. Add to apples and mix.
  4. Put on bottom of a greased pan
  5. Top Part:
  6. Mix until crumbly, then put on apples and pat firmly
  7. Bake at 350 approx. 45 minutes until brown and crust is formed
  8. Serve with milk, cream, or cool whip.


I wouldn’t want to be without my pastry cutter.  I use it for the topping in this recipe (among a myriad of other recipes)!  Remember, Amazon ships free.