2 packages spice cake mix (regular size)
3 cans (16 ounces each) vanilla frosting
2 to 3 teaspoons orange paste food coloring
1 ice cream cake cone (about 3 inches tall)
2 Oreo cookies
1 package (24 ounces) ready-to-use rolled black fondant
1. Prepare and bake cakes according to package directions using two 10-in. fluted tube pans. Invert cakes onto wire racks; cool completely. Meanwhile, tint frosting orange using food coloring.
2. Cut a thin slice off bottom of each cake. Spread 1 cake bottom with frosting; press flat sides together to make a pumpkin shape. Place a foil ball in the center to support the "stem". Frost cake with remaining frosting. Top with ice cream cake cone
3. To decorate face, roll out small piece of fondant to 1/8-in. thickness; cut into desired shapes for mouth and nose; save remaining fondant for another use. Remove tops from 2 Oreo cookies; cut half-circles in filling for eyes. Press cookies and fondant into frosting to make the face.
TOTAL TIME: Prep: 35 min. Bake: 30 min. + cooling
YIELD: 32 servings
I pieced two fluted tube pan cakes together to make this gap-toothed grinner that will make the best-ever centerpiece at your Halloween party.
Nutrition Facts
1 piece: 492 calories, 16g fat (6g saturated fat), 35mg cholesterol, 354mg sodium, 83g carbohydrate (64g sugars, 0 fiber), 3g protein.