Pumpkin carrot ghost cake

1 servings

Ingredients

Quantity Ingredient
1 pack (18 oz) carrot cake mix
⅓ cup Water
3 tablespoons Vegetable oil
1 cup Solid pack pumpkin
3 Eggs
1 teaspoon Pumpkin pie spice

Directions

CREAM CHEESE FROSTING:

2 pkgs (3 oz each) cream cheese, softened 2 Tbsp margarine or butter, softened 1½ tsp vanilla extract 4 c powdered sugar GARNISH:

Black string licorice, licorice jelly beans, and Halloween candy corn (optional)

FOR CAKE: In a large mixer bowl, blend cake mix, water, oil, pumpkin, eggs, and pumpkin pie spice until moistened. Beat on medium speed 2 minutes. Divide batter between two greased and floured 8 or 9-inch round cake pans. Bake in a preheated 350 degree oven for 30 to 35 minutes, or until cake springs back when lightly touched. Cool in pans 10 minutes; remove and cool completely on wire racks. Frost with Cream Cheese Frosting.

TO GARNISH:

Form licorice strings into ghost shapes; press into sides of frosted cake. Use jelly beans for eyes. Arrange candy corn between ghosts and around top edge of frosted cake, if desired. Cut into wedges to serve.

CREAM CHEESE FROSTING:

In small mixer bowl, or in food processor bowl fitted with steel blade, mix cream cheese with margarine and vanilla until fluffy.

Gradually blend in powdered sugar. Spread between layers and on top and sides of cake.

SOURCE: Best Recipes Magazine; October 1992 ^ ^ (0 0) From the hearth in Sandee's Kitchen U CAKE:

From: Sharon Stevens Date: 09-27-95 (00:00) (164) Fido: Home Co

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