My bff and I created this tradition of gathering in my place for some trick or treating and dinner and we've been doing it for three years in a row now. We accompany the kids to go house to house for Trick or Treat and then come back to gather for dinner and other treats with our families and some other friends. This year I tried my hand on this Pumpkin Cake I saw in Kraft Foods website. It's my first time to make a cake with frosting and though it didn't turn out exactly as in the website's photo, it tasted great I thought. The sweet frosting complimented the chocolate cake mix that I used, very soft and creamy you might consume more than what you're allowed to eat if you are counting calories ;-). But you can always use the best fat burners afterward. Anyway, here's how you can make the Great Pumpkin Cake.
PUMPKIN CAKE
INGREDIENTS:
1 pkg. (2-layer) cake mix, any flavor (I used chocolate)
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
4 cups powdered sugar
Few drops each: green, red and yellow food coloring
1 Ice Cream cone (Comet cup)
1 pkg. (2-layer) cake mix, any flavor (I used chocolate)
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
4 cups powdered sugar
Few drops each: green, red and yellow food coloring
1 Ice Cream cone (Comet cup)
DIRECTIONS:
1. Prepare cake batter and bake in 12-cup fluted tube pan as directed on package. Cool in pan 10 minutes. Invert cake onto wire rack; remove pan. Cool cake completely.
2. Meanwhile beat cream cheese and butter in medium bowl with mixer on medium speed until well blended. Gradually add sugar, beating until well blended after each addition. Remove 1/2 cup of the frosting; place in a small bowl. Add green food coloring; stir until well blended. Spread half of the green frosting onto outside of ice cream cone; set aside. Cover and reserve remaining green frosting for later use.
3. Add red and yellow food coloring to remaining white frosting to tint it orange. Spread onto cake to resemble pumpkin. Invert ice cream cone in hole in top of cake for the pumpkin's stem. Pipe the reserved green frosting in vertical lines down side of cake.
1. Prepare cake batter and bake in 12-cup fluted tube pan as directed on package. Cool in pan 10 minutes. Invert cake onto wire rack; remove pan. Cool cake completely.
2. Meanwhile beat cream cheese and butter in medium bowl with mixer on medium speed until well blended. Gradually add sugar, beating until well blended after each addition. Remove 1/2 cup of the frosting; place in a small bowl. Add green food coloring; stir until well blended. Spread half of the green frosting onto outside of ice cream cone; set aside. Cover and reserve remaining green frosting for later use.
3. Add red and yellow food coloring to remaining white frosting to tint it orange. Spread onto cake to resemble pumpkin. Invert ice cream cone in hole in top of cake for the pumpkin's stem. Pipe the reserved green frosting in vertical lines down side of cake.
KITCHEN TIP#9
If you don't have piping bags like I do, just use a resealable plastic bag instead. Just spoon the frosting into the bag and seal. Cut off a tiny piece from one of the bottom corner of the bag. Twist the bag at the top to let air out. Hold the bag with one hand and guide the tip with the other.
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