Pumkin Cake

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30 minutes Prep: 20 minutes Cook: 10 minutes

1889 calories per serving view nutrition facts

Ingredients


cake
18 1/2	ounces	cake mix	banana

filling
2	tablespoons	butter	or margarine
2	tablespoons	flour, all-purpose
1/2	cup	light cream
1/2	cup	sugar
1/2	teaspoon	salt
1	teaspoon	vanilla extract
1/2	cup	pecans	chopped

frosting
3/4	cup	butter	or margarine
3/4	cup	vegetable shortening
6	cups	powdered sugar
1	teaspoon	vanilla extract
3	tablespoons	milk	more or less
1	x	food coloring	red
1	x	food coloring	yellow
1	x	food coloring	green
1	x	ice cream cones	or banana

Directions

Prepare the cakes according to directions' bake in TWO 12 cup fluted tub pan.

FILLING: Melt butter in a sauce pan.

Stir in flour to forma smooth paste.

Gradually add cream and sugar, stirring constantly until thick.

Boil 1 minute; remove from heat.

Stir in the vanilla and salt. Fold in pecans; cool.

Cut thin slice off bottom of each cake.

Spread one cake bottom with filling; put cakes together with bottoms together.

Set aside.

FROSTING: In a mixing bowl, cream butter and shortening.

Beat in sugar and vanilla.

Add milk until desired consistency is reached.

Combine red and yellow food coloring to make orange; tint about 3/4's of the frosting orange.

Tint remaining frosting green.

ASSEMBLY: Place a small glass upside down in the center of the cake to support the andquot;stemandquot;.

Put a dollop of frosting on the glass and top with an ice cream cone or banana.

Cut the cone or banana to the correct length; frost with green frosting.

Frost cake with orange frosting.

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