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Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting.
Original reipce makes 2 dozen Change Servings
FOR CAKE:
PREHEAT oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.
COMBINE cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.
FOR CREAM CHEESE FROSTING:
BEAT cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.
TO GARNISH:
FORM licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.
| Calories | 450 |
| Calories from Fat | 150 |
| %Daily Value* | |
| Total Fat 16g | 25% |
| Saturated Fat 6g | 28% |
| Cholesterol 70mg | 23% |
| Sodium 420mg | 17% |
| Total Carbohydrate 73g | 24% |
| Dietary Fiber 2g | 7% |
| Sugars 59g | |
| Protein 5g |
| Vitamin A | 50% |
| Vitamin C | 0% |
| Calcium | 4% |
| Iron | 6% |
| * Percent Daily Values are based on a 2,000 calorie diet. |
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