Pumpkin Cake

by Paula Thompson

Servings: 14 servings

INGREDIENTS

2 pkg. (18-1/2 oz.) banana cake mix

Filling:
2 tbsp. butter or margarine
2 tbsp. flour
1/2 cup light cream
1/2 cup sugar
1/2 tsp. salt
1 tsp. vanilla extract
1/2 cup chopped pecans

Frosting:
3/4 cup butter or margarine
3/4 cup shortening
6 cup confectioners' sugar
1 tsp. vanilla extract
3 tbsp. milk, more or less as needed
Red food coloring
Yellow food coloring
Green food coloring
Ice cream cone or banana

INSTRUCTIONS

Prepare the cakes according to directions' bake in two 12 cup fluted tubepans.

Filling:
Melt butter in a sauce pan. Stir in flour to form a smooth paste. Gradually add cream and sugar, stirring constantly until thick. Boil 1 minute; remove from heat. Stir in the vanilla and salt. Fold in pecans; cool. Cut thin slices off bottom of each cake. Spread one cake bottom with filling; put cakes together with bottoms together. Set aside.

Frosting:
In a mixing bowl, cream butter and shortening. Beat in sugar and vanilla. Add milk until desired consistency is reached. Combine red and yellow food coloring to make orange; tint about 3/4 of the frosting orange. Tint remaining frosting green.

Assembly:
Place a small glass upside down in the center of the cake to support the stem. Put a dollop of frosting on the glass and top with an ice cream cone or banana. Cut the cone or banana to the correct length; frost with green frosting. Frost cake with orange frosting.

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