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Halloween Pumpkin-shaped Cake

2 recipes any cake recipe or 2 boxes cake mix, prepared
2 recipes white frosting or 2 cans white frosting or more
orange, green and black food coloring

Prepare two cakes in bundt pans, plus one cupcake. Cool completely.

Color most of the frosting a deep orange, reserving about 1/2 cup,
which should be colored black (you may also use dark chocolate
fudge frosting) and enough to tint green and color the cupcake.

Place one bundt cake upside down (rounded side on the bottom) on
cake plate; frost top only. Place second bundt cake flat-side down
on top of first cake. Frost entire cake with orange frosting,
making up and down motions with spatula to simulate pumpkin.

Insert green frosted cupcake in the middle of the top of the bundt
cake to make the stem.

Use black frosting to make eyes, nose, mouth, etc. Black rope
licorice may also be used.

You can use leftover chocolate crumbs, chocolate jimmies or crushed
chocolate cookies to sprinkle around the cake on the platter to
resemble soil.

NOTE: I tried the pumpkin patch cake last year and got rave reviews!
The only thing different is that I used a regular ice cream cone
for the stem of the pumpkin (covered with frosting) and I colored
cocount an orange-brown color and scattered it around the bottom
of the cake. Also, I used candy corn and licorice to make the
face. Remember that you can do the same cake for Thanksgiving,
just leave off the face!


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