Thanksgiving Cake

Name: Thanksgiving Cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 16
Cuisine: Global
Ingredients: 149 milliliters canola oil; 85 grams flaked coconut; 6 eggs; 168 milliliters evaporated milk; 16 servings Red, yellow and green paste or liquid food coloring; 360 milliliters white baking chips; 352 leaves Pastry tips-#5 round and; 16 servings Textured paper towel; 425 grams can solid-pack pumpkin; 2 packages spice cake mix (regular size); 2 smalls pastry bags or small heavy-duty resealable plastic bags; 907 grams cans each) vanilla frosting

Thanksgiving Cake takes approximately 1 hour and 10 minutes from beginning to end. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 821 calories, 10g of protein, and 41g of fat. This recipe serves 16. A mixture of evaporated milk, coconut, textured paper towel, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Thanksgiving. A Post Thanksgiving “sopa De Tortilla”, Maple-Glazed Thanksgiving Turkey, and How to Make OREO Turkeys for Thanksgiving are very similar to this recipe.

Instructions

In a large bowl, combine the cake mixes, eggs, pumpkin, oil and milk; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chips. Fill two greased muffin cups two-thirds full.

Ingredients you will need

Pumpkin

French Fries

Egg

Milk

Cooking Oil

Equipment you will use

Muffin Liners

Bowl

Pour remaining batter into two greased and floured 12-cup fluted tube pans.

Bake at 350° for 20 minutes for cupcakes and 40-45 minutes for cakes or until a toothpick inserted near the center comes out clean. Cool in pans for 25 minutes; remove to wire racks to cool completely.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Level the bottom of each cake.

Spread one cake bottom with frosting; put cake bottoms together to form a pumpkin. Set aside.

Ingredients you will need

Frosting

Pumpkin

Spread

Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting. Tint remaining frosting green.

Ingredients you will need

Yellow Food Color

Frosting

Orange

Place one cupcake right side up in the center of the cake to support the stem. Put a dollop of green frosting on the cupcake and top with an upside-down cupcake; frost with green frosting. Frost the cake with orange frosting.

Ingredients you will need

Frosting

Cupcakes

Orange

Let stand, uncovered, until frosting is slightly firm, about 30 minutes.

Ingredients you will need

Frosting

To create texture, place paper towel over frosting and press lightly, then remove.

Ingredients you will need

Frosting

Equipment you will use

Paper Towels

Cut a small hole in the corner of a pastry bag; insert round tip. Fill bag with green frosting. Pipe curly vines from pumpkin stem and base. Prepare another bag with green frosting; insert leaf tip. Holding bag at 45° angle, pipe leaves randomly along the vines.

Ingredients you will need

Frosting

Pumpkin

Base

Equipment you will use

Pastry Bag