Pumkin cake

Yield: 14 servings

Measure Ingredient
\N \N Radis bgmb90b
2 packs Banana cake mix; 18 1/2 oz
2 tablespoons Butter; or margarine
2 tablespoons Flour
½ cup Light cream
½ cup Sugar
½ teaspoon Salt
1 teaspoon Vanilla extract
½ cup Pecans; chopped
¾ cup Butter; or margarine
¾ cup Shortening
6 cups Confectioners' sugar
1 teaspoon Vanilla extract
3 tablespoons Milk; more or less
\N \N Red food coloring
\N \N Yellow food coloring
\N \N Green food coloring
\N \N Ice cream cone; or banana

CAKE

FILLING

FROSTING

Prepare the cakes according to directions' bake in TWO 12 cup fluted tub pan.

FILLING: Melt butter in a sauce pan. Stir in flour to forma smooth paste.

Gradually add cream and sugar, stirring constantly until thick. Boil 1 minute; remove from heat. Stir in the vanilla and salt. Fold in pecans; cool. Cut thin slice off bottom of each cake,. Spread one cake bottom with filling; put cakes together with bottoms together. set aside.

FROSTING: In a mixing bowl, cream butter and shortening. Beat in sugar and vanilla. Add milk until desired consistency is reached. Combine red and yellow food coloring to make orange; tint about ¾'s of the frosting orange. Tint remaining frosting green.

ASSEMBLY: Place a small glass upside down in the center of the cake to support the "stem". Put a dollop of frosting on the glass and top with an ice cream cone or banana. Cut the cone or banana to the correct length; frost with green frosting. Frost cake with orange frosting.

NOTE: I wish I could copy the picture for you...it is adorable.

SOURCE: TASTE OF HOME Magazine; October/November 1994 issue; Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.

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