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Pumpkin Spice Cake Recipe

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This recipe for Pumpkin Spice Cake, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Saturday, October 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. spice cake mix
6 eggs
1 can (15oz.) solid pack pumpkin
2/3 cup canola oil
2/3 cup evaporated milk
2 cups vanilla baking chips
2 cans (16oz. each) vanilla frosting
Red, yellow and green paste or liquid food coloring
Textured paper towels
2 pastry bags
Pastry tips #5 round and #352 leaf
1 cup flaked coconut

Directions:
Directions:
In a large bowl, combine the cake mixes, eggs, pumpkin, oil and milk; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chips. Fill two greased muffin cups 2/3's full. Pour remaining batter into two greased and floured 12 cup fluted tube pans. Bake at 350 for 20 minutes for cupcakes and 40-45 minutes for cakes or until a toothpick inserted near the center comes out clean. Cool in pans 25 minutes; remove to wire racks to cool completely. Level the bottom of each cake. Spread one cake bottom with frosting; put cake bottoms together to form a pumpkin. Set aside. Combine the red and yellow food coloring to make orange; tint about 3/4's of the frosting. Tint remaining frosting green. Place one cupcake right side up in the center of the cake to support the stem. Put a dollop of green frosting on the cupcake and top with an upside down cupcake; frost with green frosting. Frost the cake with orange frosting. Let stand, uncovered, until frosting is slightly firm, about 30 minutes. To create texture, place paper towel over frosting and press lightly, then remove. Cut a small hole in the corner of a pastry bag; insert round tip. Fill bag with green frosting. Pipe curly vines from pumpkin stem and base. Prepare another bag with green frosting; insert leaf tip. Holding bag at 45 angle, pipe leaves randomly along the vines. Combine coconut with green food coloring; sprinkle around base of cake.

Personal Notes:
Personal Notes:
Cakes must be baked in identical cake pans or baked in two batches.

 

 

 

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