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3 cups Bisquick baking mix
1 cup granulated sugar
1 cup packed brown sugar
1/4 cup margarine or butter, softened
4 eggs
16 ounce can pumpkin
2 1/2 teaspoon pumpkin pie spice
1/4 cup milk
1 package (8 ounce) cream cheese softened
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups whipping cream, whipped
Heat oven to 350. Grease and flour two 9-inch cake pans.
Beat all cake ingredients, scraping bowl constantly. Pour into pans.
Bake about 50 minutes or until toothpick inserted near center comes out clean. Cool cakes in pans for 10 minutes; remove from pans and cool completely on a wire rack.
Beat cream cheese, sugar, vanilla and salt until fluffy. Fold into whipped cream.
Split each cake into two horizontal layers; place one on serving plate. Spread with a fourth of the cream mixture, Repeat layers. (Will be 4 layers) top with remainder of frosting.
Use icing to draw a spiders web and place plastic spider on it.
Cover and refrigerate 8 hours or over night. 12 servings
Use Black Decorater Icing in tube for spider webs.
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