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 350º 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 45º angle, pipe leaves randomly along the vines. Combine coconut with green food coloring; sprinkle around base of cake. |
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