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Friday, October 1, 2010

Simple Pumpkin Cake For Halloween or Fall Celebrations

from Betty Crocker

Click here to watch a how to video.


2 boxes Betty Crocker® SuperMoist® devil's food or white cake mix

Water, vegetable oil and eggs or egg whites called for on cake mix box
2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting

Yellow and red food color
1 green flat-bottom ice-cream cone

Betty Crocker® Fruit Roll-Ups® chewy fruit snack rolls (any flavor)
  1. Heat oven to 325°F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake mix as directed on box, using water, oil and eggs or egg whites. Pour batter into casserole.
  2. Bake devil's food cake 1 hour 10 minutes to 1 hour 20 minutes, white cake about 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make and bake remaining cake mix using same casserole or bowl.
  3. With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.)
  4. In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting.
  5. Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered at room temperature.

Do-Ahead Tip
You may want to bake the cake a day ahead so there’s not a long wait and those involved in the decorating are at their creative best.

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