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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 20 |
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The maple flavoring in the frosting makes this spooky cake taste delicious! And the gingersnap crumbs make the coffin look like a pine box…to suit the season perfectly. Ingredients:
3/4 cup butter, softened |
1-1/2 cups sugar |
3 eggs |
1-1/2 cups canned pumpkin |
1-1/2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1 teaspoon baking soda |
3/4 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1 cup buttermilk |
frosting/filling: |
2 packages (8 ounces each) cream cheese, softened |
1/2 cup butter, softened |
3-1/2 cups confectioners' sugar |
2 to 3 teaspoons maple flavoring |
1/2 cup heavy whipping cream |
2 cups crushed gingersnap cookies (about 40 cookies) |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the flour, cinnamon, baking powder, baking soda, nutmeg, salt, ginger and cloves; add to pumpkin mixture alternately with buttermilk, beating well after each addition.
2. Line a greased 13-in. x 9-in. baking pan with waxed paper and grease the paper; spread batter into pan. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
3. In a large bowl, beat cream cheese and butter until smooth. Add confectioners' sugar and enough maple flavoring to achieve a spreading consistency. For filling, in a small bowl, beat 1 cup frosting with whipping cream until soft peaks form.
4. Cut cake into a coffin shape (discard scraps or save for another use). Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with filling. Top with second layer.
5. Set aside 2 tablespoons frosting for writing; frost cake with remaining frosting. Sprinkle with cookie crumbs. Cut a small hole in the corner of a plastic bag; fill with reserved frosting. Pipe RIP onto cake. Store in the refrigerator. Yield: 20 servings.
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