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Gingerbread
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Pumpkin Cake
2 packages devil's food, white or yellow cake mix
Water
Vegetable oil
Eggs or egg whites
2 tubs vanilla ready-to-spread frosting
Yellow and red food color
1 green flat-bottom ice-cream cone
Fruit Roll-Ups chewy fruit snack rolls (any flavor)
Heat oven to 325ºF. Grease and flour 2-quart round casserole or 2 1/2-quart ovenpoof bowl. Prepare 1 package cake mix as directed on package, using water, oil and eggs or egg whites. Pour batter into casserole. Bake about 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on wire rack. Cool completely. Repeat with remaining cake mix.
Empty frosting into medium bowl; tint with 9 drops yellow and 6 drops red food color to make orange frosting. Place 1 cake, rounded side down, on plate. Spread with 2/3 cup of the orange frosting almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Frost with remaining orange frosting.
Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face.
 "Always Kiss The Cook"
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