Ingredients
2 packages spice cake mix (regular size)3 cans (16 ounces each) vanilla frosting2 to 3 teaspoons orange paste food coloring1 ice cream cake cone (about 3 inches tall)2 Oreo cookies1 package (24 ounces) ready-to-use rolled black fondant
Preparation
Prepare and bake cakes according to package directions using two 10-in. fluted tube pans. Invert cakes onto wire racks; cool completely. Meanwhile, tint frosting orange using food coloring.
Cut a thin slice off bottom of each cake. Spread 1 cake bottom with frosting; press flat sides together to make a pumpkin shape. Place a foil ball in the center to support the “stem”. Frost cake with remaining frosting. Top with ice cream cake cone
To decorate face, roll out small piece of fondant to 1/8-in. thickness; cut into desired shapes for mouth and nose; save remaining fondant for another use. Remove tops from 2 Oreo cookies; cut half-circles in filling for eyes. Press cookies and fondant into frosting to make the face.
