2 packages spice cake mix
1 can (15 oz.) solid-pack pumpkin
2/3 cup canola oil
2/3 cup evaporated milk
2 cups (12 oz.) vanilla baking chips
2 cups (16 oz.) vanilla frosting
Red, yellow and green paste or liquid food coloring
1 cup flaked coconut
In a large bowl, combine the cake mixes, eggs, pumpkin, oil and milk; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chips. Fill two greased muffin cups two-thirds full. Pour remaining batter into two greased and floured 12 inch fluted tube pans. Cakes must be baked in identical cake pans or baked in batches.
Bake at 350 degrees F for 20 minutes for cupcakes and 40-45 minutes for cakes or until a toothpick inserted near the center comes out clean. Cool in pans for 25 minutes; remove to wire racks to cool completely.
Level the bottom of each cake. Spread one cake bottom with frosting; put cake bottoms together to form a pumpkin. Set aside. Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting. Tint remaining frosting green.
Place one cupcake right side up in the center of the cake to support the stem. Put a dollop of green frosting on the cupcake and top with an upside down cupcake; frost with green frosting. Frost the cake with orange frosting. Let stand, uncovered, until frosting is slightly firm, about 30 minutes.
To create texture, place textured paper towel over frosting and press lightly, then remove.
Cut a small hole in the corner of a pastry or plastic bag; insert round tip. Fill bag with green frosting. Pipe curly vines from pumpkin stem and base. Prepare another bag with green frosting insert #352 leaf tip. Hold bag at 45 degree angle, pipe leaves randomly along the vines. Combine coconut with green food color and sprinkle around base of cake.
Yield: 12-16 servings
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.