1 pk (18 oz) carrot cake mix 1 c Solid pack pumpkin
1/3 c Water 3 Eggs
3 tb Vegetable oil 1 ts Pumpkin pie spice
CREAM CHEESE FROSTING:
2 pkgs (3 oz each) cream cheese, softened 2 Tbsp margarine or butter,
softened 1 1/2 tsp vanilla extract 4 c powdered sugar
GARNISH:
Black string licorice, licorice jelly beans, and Halloween candy corn
(optional)
FOR CAKE: In a large mixer bowl, blend cake mix, water, oil, pumpkin,
eggs, and pumpkin pie spice until moistened. Beat on medium speed 2
minutes. Divide batter between two greased and floured 8 or 9-inch
round cake pans. Bake in a preheated 350 degree oven for 30 to 35
minutes, or until cake springs back when lightly touched. Cool in
pans 10 minutes; remove and cool completely on wire racks. Frost
with Cream Cheese Frosting.
TO GARNISH:
Form licorice strings into ghost shapes; press into sides of frosted
cake. Use jelly beans for eyes. Arrange candy corn between ghosts
and around top edge of frosted cake, if desired. Cut into wedges to
serve.
CREAM CHEESE FROSTING:
In small mixer bowl, or in food processor bowl fitted with steel
blade, mix cream cheese with margarine and vanilla until fluffy.
Gradually blend in powdered sugar. Spread between layers and on top
and sides of cake.
SOURCE: Best Recipes Magazine; October 1992
^ ^ (0 0) From the hearth in Sandee’s Kitchen U
CAKE:
Yields
1 servings