Thanksgiving Cake Recipe

Posted on by pamalee
Thanksgiving Cake Recipe
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Ingredients
  1. 2 packages spice cake mix (regular size)
  2. 6 Eggland's Best Eggs
  3. 1 can (15 ounces) solid-pack pumpkin
  4. 2/3 cup canola oil
  5. 2/3 cup evaporated milk
  6. 2 cups white baking chips
  7. 2 cans (16 ounces each) vanilla frosting
  8. Red, yellow and green paste or liquid food coloring
  9. Red, yellow and green paste or liquid food coloring
  10. Textured paper towel
  11. 2 pastry bags or small heavy-duty resealable plastic bags
  12. 2 pastry bags or small heavy-duty resealable plastic bags
  13. Pastry tips-#5 round and #352 leaf
  14. 1 cup flaked coconut
Instructions
  1. 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-cup fluted tube pans.
  2. Bake at 350° 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.
  3. 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.
  4. 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.
  5. To create texture, place paper towel over frosting and press lightly, then remove.
  6. Cut a small hole in the corner of a pastry bag; insert round tip. Fill bag with green frosting. Pipe curly vines from pumpkin stem and base. Prepare another bag with green frosting; insert leaf tip. Holding bag at 45° angle, pipe leaves randomly along the vines. Combine coconut with green food coloring; sprinkle around base of cake. Yield: 12-16 servings.
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