Pumpkin Cake

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 2 (14 ounce) boxes pumpkin quick bread mix
• 2 cups water
• 6 tablespoons vegetable oil
• 4 large eggs
• 4 (12 ounce) cans whipped vanilla frosting
• orange paste food coloring
• ice cream cones
• 1 tablespoon light corn syrup
• brown sanding sugar
• orange sanding sugar

Recipe

• 1 heat oven to 375.
• 2 grease and flour two 6-cup bundt pans.
• 3 prepare quick bread with water, oil and eggs according to package directions.
• 4 pour batter into pans.
• 5 bake until golden and toothpick inserted in center comes out clean (30-40 minutes).
• 6 transfer to a rack, cool 10 minutes, invert, cool completely.
• 7 tint frosting orange, trim tops of cakes level, spread frosting on cut side of one cake.
• 8 sandwich cakes, cut sides together, and cover cakes with frosting. smooth frosting, then drag spatula from bottom to top to create "ribs", then repeat, overlapping lines.
• 9 heat corn syrup in microwave for 5-10 seconds, brush onto ice cream cone, sprinkle with brown sanding sugar and place cone upside down for stem on top of cake.
• 10 options: tint frosting in different shades of orange and pipe lines of darker frosting over frosted cake, dragging from bottom to top to create ribs; coat a skewer with vegetable oil, roll in orange sanding sugar and lightly press skewer to frosted cake to create vertical sugared lines in the cakes ribs; use smaller bundt molds to create smaller cakes (half recipe for 6 muffin sized bundts or 12 brownie sized bundts) and use pretzel sticks for the stems.