| 1 |
In a mixing bowl, combine cake mixture, eggs, pumpkin, milk and oil. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Stir in chips. Fill tow greased muffin cups two-thirds full. Pour remaining batter into two greased and floured 12-cup fluted tube pans. |
| 2 |
Bake at 350 for 20 minutes for cupcakes and 40-45 minutes for cakes or until a toothpick inserted near the center comes out clean. Cool in pans for 25 minutes; remove to wire racks to cool completely. |
| 3 |
Level the bottom of each cake. Spread one cake bottom with frosting; put cake bottoms together to form a pumpkin. Set aside. Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting. Tint remaing frosting green. |
| 4 |
Place one cupcake right side up in the center of the cake to support the stem. Put a dollop of green frosting on the cubecake and top with an upside-down cupcake; frost with green frosting. Fost the cake with orange frosting. Let stand, uncovered, until frosting is slightly firm, about 30 minutes. To create texture, place paper towel over frosting and press lightly, then remove. |
| 5 |
Cut a small hole in the corner of a pastry or plastic bag; insert round tip. Fill bag with green frosting. Pipe curly vines from pumpkin stem and base. Prepare another bag with green frosting; insert leaf tip. Holding bag at a 45 angle, pipe leaves randomly along the vines. Combine coconut with green food coloring; sprinkle around base of cake. |
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