Scarecrow Cake
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Scarecrow Cake
Scarecrow Cake
2 recipes Pumpkin Pound Cake (see separate recipe)
1 container prepared vanilla frosting
Fresh corn husks (optional)
Crispy Chinese noodles
Keebler waffle bowls
Strip of fabric (optional)
2 Reese's Miniatures cut in half
2 pieces black licorice
Candy orange slice
candy corn
1 spice drop
1 candy lime slice cut in half
Prep time: 45 minutes
Cook time: 1 hour

Prepare the batter for 2 Pumpkin Pound Cakes. Pour into a
greased Bundt pan and bake for 1 hour or until a toothpick
inserted into the center comes out clean. Let cool before
turning out of pan onto a serving plate. Spread frosting
over the entire surface of the cake and line the plate with
strips of corn husk, if desired. Place noodles on top for
the hair. Top with 1 waffle bowl to form a hat and broken
waffle bowl pieces around the edges to form the brim. Add a
small strip of fabric around the brim, if desired. Decorate
the face using the larger halves of the peanut butter cups
for the eyes, topped with small squares of licorice. Add the
candy orange slice for the nose and a strip of black
licorice for the mouth. Make a flower and leaves out of the
candy corn, spice drop and candy lime slice.

Makes 16 servings.
Nutritional Information:
460 calories, 5 g protein, 19 g total fat (9 g sat.), 69 g carbohydrate, 2 g fiber, 85 mg cholesterol, 230 mg sodium, 10 points