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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: 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.
Meanwhile, beat cream cheese and butter in medium bowl with
electric 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 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.
Add red and yellow food colorings 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.
| Ingredients:
1 Package(s) Cake Mix, any flavor
8 Ounce(s) Cream Cheese, softened
1/4 Cup(s) Butter, softened
4 Cup(s) Powdered Sugar
1 Ice Cream Cone |
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