Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.05


  3. Categories: Holiday, Cakes

  4. Yield: 24 Servings

  5. --CAKE--

  6. 2 1/4 c Sugar

  7. 1 1/2 c Buttermilk

  8. 1 c Vegetable oil

  9. 6 lg Eggs

  10. 1 tb Vanilla

  11. 1 tb Baking powder

  12. 3/4 ts Baking soda

  13. 1/2 ts Salt

  14. 5 1/4 c Flour

  15. --DECORATE--

  16. 2 cn Vanilla frosting (16 oz ea)

  17. 2 tb Unsweetened cocoa powder

  18. 1 ts Milk

  19. 1 1/2 ts Orange paste food color 4 oz Milk chocolate

  20. 1 Brown M&M candy

  21. 10 3/4 oz clean soup can

  22. 6 cup bundt pan.

  23. 6 cup bundt pans, you can

  24. bake both havlves at the same time.) Put all CAKE ingredients except flour

  25. in a large bowl. Beat with electric mixer or wooden spoon until blended.

  26. Gradually add flour and beat until thick and smooth. Pour 3/4 c batter into soup can. Pour half of remaining batter (about 3 1/4 c) into prepared bundt

  27. 30 minutes, bundt pan

  28. 45 minutes or until pick inserted

  29. in middle of cake comes out clean. Cool in pans on rack; soup can 5

  30. minutes, cake 15 minutes. Invert on rack and cool cakes completely. Wash,

  31. grease and flour bundt pan. Add remaining batter. Bake and cool as above.

  32. TO ASSEMBLE: Trim bottoms of bundt cakes with a serrated knife until flat.

  33. Place 1 cake flat side up on serving plate. Tuck strips of waxed paper

  34. under edges of cake to keep plate clean while frosting. Place other cake

  35. flat side down on first cake, lining up ridges. Frosting: In a cup mix 1/3

  36. c vanilla frosting, the cocoa powder and milk. Scrape rest of frosting into a large bowl. Stir in food color (color will darken on standing) Stem: Cut 1 1/2 inch thick slice from

  37. 1 end of soup can cake. Push slice gently into hole in pumpkin. Top with dat of cocoa frosting. Using a small serrated

  38. knife, carve rest of can cake into a pumpkin stem. Press gently onto dab of

  39. frosting. Frost stem with remaining cocoa frosting. For the look of a

  40. fresh-cut stem, cut a thin diagonal slice off top to reveal cake in middle.

  41. With a small spatula, spread orange frosting on pumpkin from top to bottom

  42. w/vertical strokes. Cut two large triangles from chocolate bar for eyes and 7 small triangles for teeth. Press into frosting. Use M&M for nose. For leaves, tendrils, etc. Melt 6 oz white baking bars (white chocolate) in

  43. small bowl over simmering water (or microwave for 2 min.) Stir in 1/8 tsp

  44. green food color paste until blended, then add 3 Tbs lite corn syrup

  45. 30 min.

  46. chilled longer, it will harden) Leave at room temp. until just pliable.

  47. Knead and pull mixture, holding it over was paper, until like modeling clay

  48. (oil will ooze out while kneading) Place between sheets of plastic wrap and 1/4 inch thickness. Cut out

  49. 3 pumpkin leaves and mark veins using blunt side of knife blade. For tendrils, roll small pieces

  50. between palms of hands into spaghettilike strands. Wrap around a pencil and then slip off. Arrange leaves and tendrils on pumpkin. Use colored frosting

  51. to "paint" clothes on Teddy Graham bears to set on top of pumpkin. Only

  52. paint one color at a time, letting each dry.

  53. NOTE 1: Paste food color can be found in cake decorating and party-supply

  54. shops and some cookware stores. They are very strong. Add only a tiny

  55. amount at a time.

  56. 2: If using bears, reserve an additional

  57. 1/3 c vanilla frosting for their "clothes". --


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