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October 5, 2007, Newsletter Issue #337: Halloween Pumpkin Cake

1

Tip of the Week

2 packages (18.25 ounces each) devil`s food cake mix, batter prepared according to package directions.

1/2 tsp red food coloring
1/2 tsp yellow food coloring
2 containers (16 ounces each) white frosting
One 3-inch round cookie
1 tall green votive candle

Bake the cake batter in two bundt pans, according to the package directions. Let cool slightly, then remove from the pans and cool both cakes completely on a wire rack.

While the cakes are cooling, combine the red and yellow food coloring with the white frosting, mixing until the frosting turns bright orange, adjust color if necessary. Place 1 of the cooled cakes flat side up on a serving platter and frost the top. Place the second cake right side up on top of the first cake; line up the ridges so the cake resembles a pumpkin.

Place the cookie over the hole in the top of the cake and frost the cookie and the cake lightly with the orange frosting, make sure the ridges are still visible. Place the candle on top of the cake, like a stem.

If you want to turn your pumpkin into a jack-o-lantern, you can decorate the cake with candies, or pipe a dark-colored frosting to make a face.


2

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