Jack-o'-Lantern Cakes

Name: Jack-o'-Lantern Cakes
Yield: 18
Ingredients: 2 3/4 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 cup butter, softened; 1 3/4 cup sugar; 3 eggs; 1 teaspoon vanilla; 1 1/2 cups Mountain High® original or lowfat vanilla yoghurt; 1 tablespoon grated orange peel; 2 containers (1 lb each) vanilla creamy ready-to-spread frosting; Orange food coloring; 6 flat-bottom ice cream cones; 1/2 cup semisweet chocolate chips

18 Servings
450 Calories per Serving

These mini bundt cakes stack up to make a big impression on a favorite holiday. Use as a centerpiece until it’s time to devour them.

Ingredient List

Cake:

2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 cup butter, softened
1 3/4 cup sugar
3 eggs
1 teaspoon vanilla
1 1/2 cups Mountain High® original or lowfat vanilla yoghurt

Frosting:

1 tablespoon grated orange peel
2 containers (1 lb each) vanilla creamy ready-to-spread frosting
Orange food coloring
6 flat-bottom ice cream cones
1/2 cup semisweet chocolate chips

Preparation

In a small bowl, combine flour and baking powder. Set aside.
In a large bowl, beat butter and sugar on medium speed for about 1 minute. Add eggs and vanilla and beat about 1 minute more. Add yoghurt and beat for about 30 more seconds.
Add flour mixture and beat on low for about 30 seconds or until well combined. Pour batter into 12 generously greased and lightly floured mini fluted tube cake pans. (Fill only about 3/4 full, as the cakes will rise.)
Bake at 375°F for about 20 minutes until golden and a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. (If the cakes rise out of the top edge of the pan, simply trim the excess off evenly with a serrated knife to eliminate the ridge.)
To make the frosting, add the orange peel to the frosting and mix in enough orange food coloring to make a bright orange color.
To make the pumpkin stems, cut the tops of the ice cream cones off with a serrated knife-save for another use or discard. Melt the chocolate chips in the microwave on low for about 30 seconds until melted. Brush the cone bottoms with the melted chocolate and set on waxed paper to harden.
Frost one cake all over the bottom, top and sides. Place widest part up on serving plate. Turn another cake cut side down on top of the frosted cake. Now frost the top of the cake and smooth down the sides. (You may want to add a toothpick or wooden skewer to secure the cakes together if traveling with the cakes to a party. Just be sure to remove them as you slice up the cakes to serve. ) Place chocolate covered ice cream cone on the top of the cake for the stem.

Nutrition Information

Nutrition Information (Amount per serving)

Total Fat 15g 24%, Saturated Fat 6g 31%, Cholesterol 50mg 17%, Sodium 230mg 10%, Potassium 110mg 3%, Total Carbohydrate 74g 25%, Dietary Fiber 1g 4%, Vitamin A 4%, Vitamin C 0%, Calcium 8%, Iron 8%, Vitamin D 2%, Vitamin E 0%, Thiamin 10%, Riboflavin 8%, Niacin 6%, Vitamin B6 0%, Folic Acid 8%, Vitamin B12 0%, Pantothenic Acid 2%, Phosphorus 6%, Magnesium 2%, Zinc 2%, Selenium 15%, Copper 4%, Manganese 8%

Nutrition Other (Amount per serving)

Calories 450, Calories from Fat 140, Trans Fat 3g, Monounsaturated Fat 2g, Polyunsaturated Fat 0g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 52g, Protein 4g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 5, Starch 1 1/2, Fruit 0, Other Carbohydrate 3 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 3, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 1tsp