Pumpkin Cake

• 2 pkg. (1-1/8 lb. each) banana cake mix
• 2 tbsp. butter
• margarine
• 2 tbsp. all-purpose flour
• 1/2 cup light cream
• 1/2 cup sugar
• 1/2 tsp. salt
• 1 tsp. vanilla extract
• 1/2 cup chopped pecans
• 3/4 cup butter
• margarine
• 3/4 cup shortening
• 6 cups confectioners' sugar
• 1 tsp. vanilla extract
• 3 tbsp. milk, more
• less as needed
• Red food coloring
• Yellow food coloring
• Green food coloring
• Ice cream cone
• banana

1. Prepare the cakes according to directions' bake in two 12 cup fluted tubepans.
2. Filling: Melt butter in a sauce pan.
3. Stir in flour to form a smooth paste.
4. Gradually add cream and sugar, stirring constantly until thick.
5. Boil 1 minute; remove from heat.
6. Stir in the vanilla and salt.
7. Fold in pecans; cool.
8. Cut thin slices off bottom of each cake.
9. Spread one cake bottom with filling; put cakes together with bottoms together.
10. Set aside.
11. Frosting: In a mixing bowl, cream butter and shortening.
12. Beat in sugar and vanilla.
13. Add milk until desired consistency is reached.
14. Combine red and yellow food coloring to make orange; tint about 3/4 of the frosting orange.
15. Tint remaining frosting green.
16. Assembly: Place a small glass upside down in the center of the cake to support the stem.
17. Put a dollop of frosting on the glass and top with an ice cream cone or banana.
18. Cut the cone or banana to the correct length; frost with green frosting.
19. Frost cake with orange frosting.

banana cake, butter, margarine, allpurpose flour, light cream, sugar, salt, vanilla extract, pecans, butter, margarine, shortening, sugar, vanilla extract, milk, red food coloring, yellow food coloring, green food coloring, cream cone, banana

Taken from www.foodgeeks.com/recipes/3354 (may not work)