Pumkin Cake Recipe

RADIS BGMB90B -----CAKE----- 2 packages Banana cake mix -- 18 1/2 oz

-----FILLING----- 2 tablespoons Butter -- OR margarine

2 tablespoons Flour

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 Shortening

6 cups Confectioners' sugar

1 teaspoon Vanilla extract

3 tablespoons Milk -- more or less

Red food coloring Yellow food coloring Green food coloring Ice cream cone -- or banana

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 "stem". 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.

NOTE: I wish I could copy the picture for you...it is adorable.

SOURCE: TASTE OF HOME Magazine; October/November 1994 issue;