Name: Thanksgiving Cake
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 2 packages spice cake mix (regular size) -; 6 large eggs, room temperature -; 1 can (15 ounces) pumpkin -; 2/3 cup canola oil -; 2/3 cup evaporated milk -; 2 cups white baking chips -; 2 cans (16 ounces each) vanilla frosting -; Red, yellow and green paste or liquid food coloring -; 1 cup sweetened shredded coconut -

Ingredients for - Thanksgiving Cake

1. 2 packages spice cake mix (regular size)

2. 6 large eggs, room temperature

3. 1 can (15 ounces) pumpkin

4. 2/3 cup canola oil

5. 2/3 cup evaporated milk

6. 2 cups white baking chips

7. 2 cans (16 ounces each) vanilla frosting

8. Red, yellow and green paste or liquid food coloring

9. 1 cup sweetened shredded coconut

How to cook deliciously - Thanksgiving Cake

1 . Stage

Preheat oven to 350°. 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 baking chips. Fill 2 greased muffin cups two-thirds full. Pour remaining batter into 2 greased and floured 12-cup fluted tube pans.

2 . Stage

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

3 . Stage

Level the bottom of each cake. Spread 1 cake bottom with frosting; place cake bottoms together to form a pumpkin. Set aside.

4 . Stage

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

5 . Stage

Place 1 cupcake right side up in the center of the cake to support the stem. Place a dollop of green frosting on the cupcake and top with remaining cupcake, upside down; frost with green frosting. Frost the cake with orange frosting.

6 . Stage

With green frosting, pipe curly vines and leaves. Combine coconut with green food coloring; sprinkle around base of cake.