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Haunting your kitchen this Halloween could be some of these tasty treats from the kitchens of  OTACONXIX


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Another recipe I only make once a year. This is my final food project for October this year.

WHAT YOU"LL NEED:
-1 box of spice cake mix
-1 box of golden butter cake mix
-1 can of pumpkin (1 LB)
-6 eggs
-1 stick of butter
-pumpkin pie spice
-2 cans of frosting (to save time on coloring, I got Halloween vanilla funfetti, which is already orange)
-1 cupcake pan (I have a design cupcake pan, but a regular one will work just fine)
-1 bunt cake pan
-food decorations of your choice (I used candy corn and Halloween sprinkles
-electric mixing bowl (if you don't have one, then a wisk works fine, it just takes much longer and is easier with a mixer)

Directions
STEP 1:
Empty the contents of both cake packages, butter (softened), eggs, and all other ingredients that the cakes call for (should be water and vegetable oil) into the mixing bowl. Mix it on low and increase the speed as it liquefies. After mixing for about 3 minutes, add the can of pumpkin and about 5 shakes of the pumpkin pie spice. Mix for about 5 more minutes or so.

STEP 2:
For the bunt- make sure to grease the cake pan very well with cooking spray or vegetable oil, then I'd recommend dusting it with some powdered sugar just for good measure. Fill the cake pan a little over half full with the batter (ordinarily, cakes rise quite a bit, but this particular cake doesn't rise much). Place in the oven at 350 degrees for 40-45 minutes.
For mini cakes- repeat greasing process on the cupcake pan as was done on the bunt (do not use muffin tins). Add an ice cream scoop size amount of batter to the cupcake slots. Bake at 350 degrees for 16-22 minutes. Repeat the process until out of batter and trust me, your going to have plenty of it.

STEP 3:
Now heat up the frosting in the microwave for about 40 seconds (after you've taken off the aluminum first of course) The frosting should be liquid enough to pour, but also thick. There's really no sure fire way to make it the perfect consistency, just try to get it like thick pancake syrup. Add to a measuring cup or any other cup with a spout for easy pouring. Drizzle the frosting glaze over the bunt cake and mini cakes after they've cooled completely and have been removed from their pans. (Note: I used an over abundance of frosting on the bunt cake due to the fact that my parents constantly complain that I don't add enough frosting, well since it's practically swimming in it, lets hope it's to their liking. But I would not normally recommend adding that much frosting).

STEP 4:
Decorate the cakes as you see fit. HAPPY OCTOBER, AND HAVE A HAPPY HALLOWEEN EVERYBODY!!!

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