Recipe - Pumkin Cake

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CAKE
2 pack Banana cake mix; 18 One half oz

FILLING
2 tablespoon Butter; or margarine
2 tablespoon Flour
One half cup Light cream
One half cup Sugar
One half teaspoon Salt
1 teaspoon Vanilla extract
One half cup Pecans; chopped

FROSTING
Three fourths cup Butter; or margarine
Three fourths cup Shortening
6 cup Confectioners' sugar
1 teaspoon Vanilla extract
3 tablespoon Milk; more or less
Red food coloring
Yellow food coloring
Green food coloring
Ice cream cone; or banana

Prepare the cakes according to directions' bake in TWO 12 cup fluted tub
pan.

FILLING: Melt butter in a sauce pan. Stir in flour to forma smooth paste.
Gradually add cream and sugar, stirring constantly until thick. Boil 1
minute; remove from heat. Stir in the vanilla and salt. Fold in pecans;
cool. Cut thin slice off bottom of each cake,. Spread one cake bottom with
filling; put cakes together with bottoms together. set aside.

FROSTING: In a mixing bowl, cream butter and shortening. Beat in sugar and
vanilla. Add milk until desired consistency is reached. Combine red and
yellow food coloring to make orange; tint about 3/4's of the frosting
orange. Tint remaining frosting green.

ASSEMBLY: Place a small glass upside down in the center of the cake to
support the "stem". Put a dollop of frosting on the glass and top with an
ice cream cone or banana. Cut the cone or banana to the correct length;
frost with green frosting. Frost cake with orange frosting.

NOTE: I wish I could copy the picture for you...it is adorable.

SOURCE: TASTE OF HOME Magazine; October/November 1994 issue;

Submitted to RecipeLu List by Ruth pookypook@aol.com by PookyPook
PookyPook@aol.com on Jan 24, 1998.

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