Pumkin Cake

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 ¾ of the frosting orange.

Tint remaining frosting green.

ASSEMBLY: Place a small glass upside down in the center of the cake to support the inchstem inch.

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.