Halloween is coming up and to be frank, probably the scariest thing to come out of this holiday is the amount of sweet treats available (at least...until Christmas...:-) To kick this off lets go traditional pumpkin...well how about a chocolate pumpkin cake... Ahhh, see now youre listening. :-) This site has some pretty decent ideas. Ill post the recipe for this cake below BUT remember there are other sweet deals out there, and best of all its no TRICK, just TREAT! Announcing: Recertified Printer Sale: get the best deal on a recertified printer for your business, church, organization, or school while our distributers rebates last. Are there other deals? Youll just have to stick around and find out! NOW THE RECIPE FOR THIS CAKE BELOW: 2 package(s) (18.25-oz.) chocolate cake mix, plus additional ingredients as directed on package 1 1/4 cup(s) confectioners sugar 1 tablespoon(s) (light) corn syrup 4 teaspoon(s) milk red and yellow food coloring , or orange, if available, optional 1/3 cup(s) chocolate frosting 1 wafer ice cream cone 1 small tube green decorating icing , optional edible leaf or petal sugar decorations, for garnish, optional Directions 1) Mist two standard 12-cup Bundt cake pans with nonstick cooking spray. Prepare cake mixes as package label directs for 2 Bundt cakes. Bake as directed. Cool in pans for 10 minutes, then invert cakes onto wire racks to cool completely. You can also prepare cakes one at a time using the same pan. 2) Meanwhile, prepare glaze: In a small bowl, stir confectioners’ sugar, corn syrup and 4 tsp. milk together with a fork until smooth. Blend in remaining 1 tsp. milk, if necessary, for desired consistency. If you like, use food coloring to tint glaze orange, or just leave glaze white. 3) Trim the flat side of each cake with a serrated knife so it’s even. Place one cake, rounded side down, on a serving plate. Spread chocolate frosting on top (not a thick layer, just enough to hold the two cakes together). Position second cake on top of the first, flat side down. 4) Stir glaze again and drizzle over cake. Invert ice cream cone into hole in top of cake to make the pumpkin’s stem. If you like, use green icing to decorate the cone and arrange edible leaf decorations around it.
Posted on: Tue, 22 Oct 2013 13:22:48 +0000
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