Pumpkin Patch Party Cake
2 cups water
6 whole eggs
8 egg whites
2 (15.6 oz.) cans
1 flat bottom ice cream cone
Candy, including candy corn, for decorations
HEAT oven to 350°F. Spray a 12-cup fluted tube pan with flour no-stick cooking spring. Prepare and bake 1 cake mix according to package directions. Cool 15 minutes; remove from pan. Cool completely. Repeat with remaining cake mix.
PLACE 1 cake, rounded side down, on serving plate. Spread top with 1/3 cup orange-colored frosting. Place second cake, rounded side up, on top of first cake. Frost cakes with remaining orange-colored frosting.
FROST outside of cone with 1/4 cup chocolate fudge frosting. Place remaining chocolate fudge frosting in small resealable food storage bag. Cut tiny hole in bottom corner of bag. Draw eyes, nose and mouth on pumpkin with frosting. For teeth, use candy corn. Insert cone in center of cake, forming stem of pumpkin.
High Altitude (above 3500 ft.):
SEE package for directions.
Serving Size (1/24), Calories 390 (Calories from Fat 140), Total Fat 15g (Saturated Fat 4g, Trans Fat g), Cholesterol mg, Sodium 360mg, Total Carbohydrate 59g (Dietary Fiber 1g, Sugars 41g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.