Dessert: Pumpkin-Shaped Chocolate Cake

Recipe by Quick & Simple Staff All you need are some store-bought ingredients — and a splash of Halloween spirit — to create this pumpkin-patch-perfect dessert (no costume required!)

Ingredients

2 package chocolate cake mix
1 1/4 c. confectioners' sugar
1 tbsp. corn syrup
4 tsp. milk
red and yellow food coloring
1/3 c. Chocolate frosting
1 wafer ice cream cone
1 small tube green decorating icing
edible leaf or petal sugar decorations

Instructions

Mist two standard 12-cup Bundt cake pans with nonstick cooking spray. Prepare cake mixes as package label directs for 2 Bundt cakes. Bake as directed. Cool in pans for 10 minutes, then invert cakes onto wire racks to cool completely. You can also prepare cakes one at a time using the same pan.
Meanwhile, prepare glaze: In a small bowl, stir confectioners’ sugar, corn syrup and 4 tsp. milk together with a fork until smooth. Blend in remaining 1 tsp. milk, if necessary, for desired consistency. If you like, use food coloring to tint glaze orange, or just leave glaze white.
Trim the flat side of each cake with a serrated knife so it’s even. Place one cake, rounded side down, on a serving plate. Spread chocolate frosting on top (not a thick layer, just enough to hold the two cakes together). Position second cake on top of the first, flat side down.
Stir glaze again and drizzle over cake. Invert ice cream cone into hole in top of cake to make the pumpkin’s stem. If you like, use green icing to decorate the cone and arrange edible leaf decorations around it. More Recipes:Simply Delicious Cupcake Recipes w/ FrostingTwo Dozen Classic Cake Recipes & Ideas

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