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Pumpkin Patch Cake

Source of Recipe

Posted by Mary Ellen


List of Ingredients

2 traditionally shaped Bundt cake pans (6-cup or 12-cup size)
2 cake mixes any flavor, or a favorite cake recipe
Canned frosting or favorite buttercream frosting (recipe follows)
Orange and green food paste or powdered food coloring
1 traditional flat-bottomed ice cream cone


Recipe

Prepare cake mix according to directions on package. One cake mix will probably work for two 6-cup Bundt pans, but it may take one-and-a-half packages. Two packages are needed for two 12 cup-pans.

Bake cakes in greased and floured Bundt pans. Bake about 30 minutes for the small pans and about 45 to 50 for large pans. Test cakes for doneness by sticking a toothpick in the center; it should come out clean.

Unmold the cakes and let them cool. You may want to put them in a freezer for a couple of hours or until partially frozen to make them easier to work with, especially if chocolate is used because chocolate cake crumbs easily when frosted.

Place the first one on a plate with the flat side up. Spread top with thin layer of frosting so the two cakes will stick together. Place the next cake so the two flat sides are together and the rounded part is on the top. Line up the ridges on the cake, and at this point it will look like a pumpkin.

Tint enough orange frosting to cover the cake, and tint enough frosting green to cover the ice cream cone and to use to pipe a design on the cake.

Frost the cake completely with orange frosting. Use a small spatula to make lines from top to bottom of cake to resemble a pumpkin. Cover ice cream cone with green frosting, then place it on top of the hole in the center of the cake for a stem.

BUTTERCREAM FROSTING
1 cup (2 sticks) unsalted butter, very soft
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons pure vanilla extract

Place butter in large mixing bowl. Add 4 cups of the sugar, then the milk and vanilla. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until frosting is thick enough to be of good spreading consistency. (You may not need all the sugar.) Tint with paste or powdered food coloring.

You can store frosting at room temperature in an airtight container for up to three days.

This yields enough frosting for either the small or large cake, or enough for two to three layers of 9-inch cake.