Halloween Pumpkin Cake (october)

INGREDIENTS

INSTRUCTIONS

When completed, this cake will be shaped like a pumpkin with a stem.
Prepare the cake mix as directed on the package. Bake the cake batter
in two Bundt pans according to package directions. Let cool slightly,
then remove from the pans and allow to cool completely on a wire  rack.
While the cakes are cooling, in a medium sized bowl, whisk  together
the pudding mix and mik. Add 1/4 teaspoon red food color and  1/4
teaspoon yellow food color to the pudding and whisk until it  turns
orange; cover and chill. After the cakes have cooled, place 1  cake on
a serving platter, flat side up. Next we need to form a  "trench" in
one of the cakes so that we can fill the trench with  pudding and when
placed together, the cakes will stick to form a  pumpkin. Without
cutting through the bottom of the cake, make a  vertical cut 1/2 inch
from the outside edge of the cake all the way  around the cake, then
make another vertical cut (parallel to the  first one) 1/2 inch from
the inside edge of the cake all the way  around the cake. Gently remove
the cake between the 2 cuts to form a  trench (keep cake that you dug
out, it will be used later), being  careful not to tear the bottom of
the cake; set aside. Fill the  trench with the pudding. Place the other
cake, flat side down, on top  of the first cake, lining up the edges.
Set aside 1/2 cup of the  frosting. In a medium bowl, combine the
remaining frosting with the  remaining 1/2 teaspoon red and 1/2
teaspoon yellow food color; mix  well. In a small bowl, combine the
reserved 1/2 cup frosting with the  green food color, stirring until
well blended. Fill the center hole  of the cake with the reserved cake
pieces, allowing one long piece to  stick out the top, forming a stem.
Frost the cake lightly with the  orange frosting; the ridges in the
cake should still be visible.  Frost the stem with the green frosting.
Chill for at least 4 hours  before serving.  Note: Use some decorating
gel to turn your pumpkin into a  jack-o´-lantern.  This recipe comes
from; Mr. Food® Cool Cravings ISBN 0-688-14579-5  Published in 1997
Recipe by: Mr.Food® (Art Ginsburg) Cool Cravings  Posted to
recipelu-digest Volume 01 Number 562 by PLK1028  <PLK1028@aol.com> on
Jan 19, 1998

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