10/29/09 Chef Yancy Roush & Kiki Angelos Make Pumpkin Cake




1 box (14 ounces) pumpkin flavored quick bread. ( such as Pillsbury)

1 cup water

3 tablespoons vegetable oil

2 large eggs

2 cans whipped vanilla frosting

Orange paste food coloring

Pretzel sticks, pretzel rods, mini ice-cream cones or Nestle Stixx

For Pumpkin stems.

1 table spoon light corn syrup

1 mini ice cream cone

Brown and orange sanding sugar



Heat oven to 375 degrees. Grease and flour a "muffin" Bundt pan (6 molds), "brownie" Bundt pan (12 molds) or a 6 cup Bundt pan. Prepare quick bread with water, oil, and eggs according to package directions. Pour batter into pan ( you will need to make recipe twice for largest cake). Bake until golden and tooth pick inserted in center comes out clean, takes approximately 12-14 minutes fro "brownie" pan, 15 to 18 minutes for 6 cup pan. Transfer to a rack: cool 10 minutes Invert cakes: cool completely.

Tint frosting orange. Trim top of cakes level. Spread a little frosting on one cut side of cakes. Sandwich another cake layer on top. Cover cake or cakes with remaining frosting. Use an offset spatula to make frosting smooth. Starting at the base of the cake lightly drag spatula to the top of cake, to make ribs. Repeat overlapping lines, removing excess frosting. Use sugar cone or chocolate ice cream cone upside down to make stem. Enjoy!

Happy Halloween!

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