1) Lucky guy! Happy Thanksgiving to you and your family too, Dannie!!

2) Maybe this one needs a thankful tag for the contest--I'll bet he is thankful even if he doesn't know it. LOL

3) Linda, I made two ooey gooey pumkin cakes last night and substituted cloves for nutmeg-perfecto! It took forever to bake thoug, I'm thinking I need to have the temp checked on my oven-they were in one hour and 15 minutes.

4) Dannie, mine is baking right now. If I remember right I always bake longer than the recipe indicates. I wouldn't argue your oven as much as an inaccurate bake time. It's a very thick cake. It would be a lot gooier as in uncooked if you didn't bake it the correct time. Maybe Paula likes that! I'll let you know when mine is done what the cook time ends up. I'm glad the cloves worked. I figured that would be an easy sub since cloves are in pumpkin pie and a basic flavor used for pumpkin dishes! Make sure you note that on your recipe for the next time! Mine has freshly grated nutmeg but luckily no one at the table has a problem with nutmeg. I think you are the first I have heard mention that problem. I'll have to see if others mention it. I use it frequently and wouldn't want to hurt anyone with it. :)

5) Dannie, mine was 10 minutes added to 50 mins (the top time). So, I did 1 hour. Mine might be slightly more done than she prefers but it's still slightly soft and has a light jiggle in the center. That's as gooey as I want it! :) She might like it a little mushier but I want it cooked enough with raw eggs in it. :) Hope that helps!!

6) Happy Thanksgiving dannie. God Bless.

7) The pumpkin gooey cake at 1 hour baking was considered a success! I was told it was great that it was crusty on the outside and soft and pudding'y in the center. Hope yours turned out as well. Paula might like it that soft all the way but I think it needs enough baking time to firm up the sides for a nice contrast to the soft center.

8) Sounds like mine. Richard and I had some just out of the oen and I would have died for some vanilla ice cream. It firmed up over night and was easier to cut. Still very good. I'm afraid to try the chocolate one-I'm sure it really would be death by chocolate. Pretty fun and easy except for being nervous on the time.

9) I use the baking time as a guide. Very few are exactly what is indicated. I have a favorite that I have baked in multiple ovens and the time has never been as long as indicated on the recipe. If I left it in that long it would be overdone and dry. Then there are others like this one that are too low and not even close to done (at least by my standards!) in the time indicated. I've has some so low that I nearly baked 1/2 again as long as indicated. I can't remember the recipe now but I know I have one that is half-raw at the time indicated. So, use it only as a gauge and let your tester or eyes be your guide. Most custard type (like pies) or cheesecakes are ruined by testing so I go by the jiggle test. If should be slightly loose in the center but not sloshing. If it is firm, it is usually done more than it should be for a creamy result. It's probably fine if it is gooier in the middle but I prefer it slightly firmer. My eaters were very happy with the results--that's what tells me it was done as it should be. :) I imagine the chocolate one would be awesome. You should try that cake of my sister's too. It is VERY good. Fudgy and so moist it almost seems pudding. A nice recipe! And easy!! Only make it when you have a group. LOL To be safe. :)

10) Thanks-maybe you should do Linda's Internet cooking school. I was wondering what you thought of raising the temp? I wouldn't want to scorch the bottom>:

11) I'd go the opposite way and go lower for longer. I would rarely raise any temperature. Most things are baked 350 or lower. The higher temps would cook the sides too quickly. Low and slow would allow the whole thing to bake more easily and evenly but not too quickly on the sides and undercook the center. Another trick if you wanted to do it would be to make a core heater for it--like the center of a bundt pan. Take a soup can and cut out both ends and set it down in the center in the beginning. The problem with that is the obvious marks it would leave so I would remove it mid-way or so and smooth the top to remove the marks and then bake it the rest of the time. The core should make the center bake faster and keep up with the sides. My first option would be lower temps like 325 degrees for maybe 1 hour and 1 half--turning it halfway through the baking (all baked items should be rotated halfway through to make the baking more even since the back of your oven is hotter and cooks faster) and checking it at 1 hour. Look for soft in the center but not a lot of movement and pull it. It will continue to cook and solidify the center as it cools.

12) I had thougth about a bundt pan but then I thought it would be too "deep"
I thought about baked potatoes but couldn't figure out how to make a "spike" the can idea is a great one. You are rigth about the higher temps burning the sides. I have realized though that alot of meat recipes
call for higher temp/shorter times rather than the good old standard of 350. After a second "Thanksgiving" meal with my neighbors last night I can honestly say I'm "pumkined" out for awhile:>

13) A bundt pan would be too deep and would take too long to bake. You could use a coffeecake pan that is more shallow and has a center but I'd go with 325 and longer or even as low as 300 and longer still and see if that works for you. The can would work but you'd want to remove it early enough to avoid a center mark and if it is slightly marked a dusting of powdered sugar will always cover slight imperfections to make it look good.

I don't think I ever get pumpkin-ed out but I have a lot of baking coming up without any pumpkin so if there's any possibility--I'm safe. The next two weeks will be shop, prep, bake for the 13th bake day.

14) Oh, I should mention there is a newer pan out there called Baker's Edge:

http://www.kingarthurflour.com/shop/detail.jsp?select=C...

It is a little pricey for me but you are assured of no underbaked centers for any bars or brownies. :)

15) Yikes-I'm to cheap for that pan-I'll stick with your soup can idea!

16) I'm the same--now if I ever see it for $14 or so--I might change my mind. :)