Two Bundt cakes, one on top of the other, form a squat ball shape — perfect to mimic the shape of a pumpkin. When making your shopping list for the cake, double the cake amounts because you will need to make two Bundt cakes. If you like, leave 2 tbsp (25 mL) of the Butter Icing untinted to use as teeth on the finished cake.
- Portion size 24 servings
- Credits : Canadian Living Magazine: November 2004
Cake (make two):
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 1/3 cup vegetable oil
- 1 1/2 teaspoon vanilla
- 1 cup chocolate chips
- Butter Icing Recipe
- 1 unit paste food colouring green
- 1 unit paste food colouring orange
- 1 flat-bottomed ice-cream cone
- 1 tube decorator Icing black, fitted with small piping tip
Cake: Grease 10-inch (3 L) Bundt pan; set aside.
In large bowl, sift together flour, granulated and brown sugars, cocoa powder, baking soda, baking powder and salt. Sift again to blend completely. In separate bowl, beat together buttermilk, eggs, oil and vanilla. Pour over dry ingredients; stir until moistened. Stir in chocolate chips. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely. Repeat to make second cake. (Make-ahead: Wrap cakes in plastic wrap and store at room temperature for up to 1 day or freeze in airtight container for up to 2 weeks.)
Decorations: In small bowl, stir 1 cup (250 mL) of the butter icing with enough green food colouring to tint deep green; cover with plastic wrap and set aside. Tint remaining icing bright orange.
Level off base of each cake. Place 1 cake, rounded side down, on flat cake plate or cake board. Spread top with 1-1/4 cups (300 mL) of the orange icing; top with second cake, rounded side up, aligning ridges. Using offset spatula, spread thin layer of orange icing all over cake in smooth upward strokes. Refrigerate until firm, about 1 hour.
Meanwhile, spread one-third of the green icing over outside of ice-cream cone. Set, open end down, on small plate; refrigerate until firm. Evenly spread remaining orange icing over cake.
Using toothpick, draw face on pumpkin. Using black icing tube, trace markings with icing; fill in. Place green cone, open end down, in hollow at top of cake to form stem.
Transfer remaining green icing to piping bag fitted with small plain tip or plastic bag with 1 small corner snipped off. Pipe into leaves and curls around cone. (Make-ahead: Refrigerate until icing is firm, about 30 minutes. Cover loosely with plastic wrap and refrigerate for up to 24 hours.)
Nutritional facts <b>Per serving:</b> about
- Sodium 491 mg
- Protein 7 g
- Calories 703.0
- Total fat 29 g
- Cholesterol 85 mg
- Saturated fat 14 g
- Total carbohydrate 109 g
- Iron 22.0
- Folate 20.0
- Calcium 8.0
- Vitamin A 17.0