| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Jack-O'-Lantern Cake II

1 (18.25-ounce) package yellow cake mix
2 (16-ounce) containers ready-made vanilla frosting
2 drops green food coloring
1 flat-bottomed ice cream cone
2 drops yellow food coloring
2 drops red food coloring

1. Prepare and bake cake according to package directions in a 10-cup bundt cake pan.
2. Measure 1/4 cup vanilla frosting into small bowl. Tint with green food coloring.
3. Place ice cream cone upside down on waxed paper. Frost with green frosting. Refrigerate.
4. Tint remaining frosting with yellow and red food coloring until frosting is desired shade of orange frosting, reserve a small amount of orange-colored frosting. Frost cake with orange frosting.
5. Add green food coloring to reserved orange frosting to make brown frosting. Make eyes, mouth, and nose with brown frosting as desired on pumpkin. Place green frosted ice cream cone in center hole of cake for stem.

Serves 12 to 16.