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Ingredientes
- 5 1/2 c. all-purpose flour
- 4 tsp grnd cinnamon
- 1 tsp grnd ginger
- 1/2 tsp grnd cloves
- 1/4 tsp grnd nutmeg
- 4 tsp baking pwdr
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 1/4 c. lowfat milk, at room temperature
- 1 can (15 ounce.) pumpkin
- 1 Tbsp. vanilla extract
- 1 c. (2 sticks) butter or possibly margarine, at room temperature
- 1/2 c. vegetable oil
- 2 1/4 c. sugar
- 6 lrg Large eggs, at room temperature
- 2 pkt (8 ounce. each) cream cheese, at room temperature
- 1 Tbsp. vanilla extract Approximately 9 c. powdered sugar Green food-coloring paste Orange food-coloring paste
- 1 x flat-bottomed green ice cream cone
- 12 lrg yellow and white gumdrops (6 of each) Sugar (to roll gumdrops on)
- 2 Tbsp. chocolate chips Clear edible cake glitter
Direcciones
- Heat the oven to 350 degrees and butter two 10-inch bundt cake pans.
- In a large bowl, stir together the flour, spices, baking pwdr, baking soda and salt.
- In a medium bowl, stir together the lowfat milk, pumpkin and vanilla extract till smooth.
- In another large bowl, beat the butter or possibly margarine and oil together with an electric mixer till combined. Next, beat in the sugar. Then beat in the Large eggs, one at a time, mixing well after each addition.
- Alternately beat in the lowfat milk/pumpkin mix and the flour mix till just combined.
- Divide the batter between the two prepared pans. Bake for 50 to 60 min or possibly till a toothpick inserted into the center of the cakes comes out clean.
- Cold the cakes in the pans for 15 min, then turn them out onto wire racks to cold completely.
- Decorating and Frosting Ingredients:2 pkgs. (8 ounce. each) cream cheese, at room temperature 1 tbsp. vanilla extractApproximately 9 c. powdered sugarGreen food-coloring pasteOrange food-coloring pasteOne flat-bottomed green ice cream cone12 large yellow and white gumdrops (6 of each)
- Sugar (to roll gumdrops on)
- 2 tbsp. chocolate chipsClear edible cake glitter
- Preparation for Frosting:In a large bowl, beat the cream cheese till smooth.
- Fold in the vanilla extract. Then beat in the powdered sugar gradually till the frosting is a spreadable consistency.
- Color about 1 c. of the frosting green and the rest orange.
- Assembling the Cake-o'-LanternTrim the bottoms of the cakes so they lie flat against each other.
- Frost the flat surface of the bottom cake and place the other cake on top.
- Frost the entire cake orange. When the frosting dries, add in green frosting leaves and top with the ice cream cone to create a stem.
- Sprinkle sugar over your work surface and use a rolling pin to flatten 12 large yellow and white gumdrops together into a pancake about 1/4 inch thick. Adults only-use a knife to cut out the eyes, nose and mouth.
- Microwave 2 Tbsp. of chocolate chips for about 60 seconds. Dip the left side and bottom of the facial features in the melted chocolate. Dab a small amount of water onto the top surface of each feature, sprinkle the edible glitter on top, then press the facial features onto the cake.
- (courtesy of FamilyFun Magazine)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 12 servings | |
| Calories 638 | |
| Calories from Fat 249 | 39% |
| Total Fat 28.27g | 35% |
| Saturated Fat 11.76g | 47% |
| Trans Fat 0.23g | |
| Cholesterol 147mg | 49% |
| Sodium 928mg | 39% |
| Potassium 198mg | 6% |
| Total Carbs 85.7g | 23% |
| Dietary Fiber 2.2g | 7% |
| Sugars 40.53g | 27% |
| Protein 10.35g | 17% |
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