Pumkin cake
14 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
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 |
Red food coloring | ||
Yellow food coloring | ||
Green food coloring | ||
Ice cream cone; or banana |
Directions
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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