Jack-o’-Lantern Cake
TOTAL TIME: Prep: 35 min. Bake: 30 min. + cooling
YIELD: 32 servings.
I pieced two fluted tube pan cakes together to make this gap-toothed grinner that will make the best-ever centerpiece at your Halloween party. —Julianne Johnson, Grove City, Minnesota
Ingredients
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2 packages spice cake mix (regular size)
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3 cans (16 ounces each) vanilla frosting
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2 to 3 teaspoons orange paste food coloring
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1 ice cream cake cone (about 3 inches tall)
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2 Oreo cookies
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1 package (24 ounces) ready-to-use rolled black fondant
Directions
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1.
Prepare and bake cakes according to package directions using two 10-in. fluted tube pans. Invert cakes onto wire racks; cool completely. Meanwhile, tint frosting orange using food coloring.
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2.
Cut a thin slice off bottom of each cake. Spread 1 cake bottom with frosting; press flat sides together to make a pumpkin shape. Place a foil ball in the center to support the "stem". Frost cake with remaining frosting. Top with ice cream cake cone
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3.
To decorate face, roll out small piece of fondant to 1/8-in. thickness; cut into desired shapes for mouth and nose; save remaining fondant for another use. Remove tops from 2 Oreo cookies; cut half-circles in filling for eyes. Press cookies and fondant into frosting to make the face.
Nutrition Facts
1 piece: 492 calories, 16g fat (6g saturated fat), 35mg cholesterol, 354mg sodium, 83g carbohydrate (64g sugars, 0 fiber), 3g protein.
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