• 6 tablespoons unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1/3 cup light cream
• 1 teaspoon  orange extract
• 1/2 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa
• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Other Ingredients and Tools:

• 16 ounce tub ready-to-use vanilla frosting
• 1/2 teaspoon orange extract
• orange gel food coloring
• Nordic Ware Bundt duet pan (2.5 cups each) in either the Pumpkin design or Fleur-de-lis/Kugelhopf pattern
• Ready to use Fondant in brown, yellow, black and green
• 1 regular sized marshmallow

Method:

1.  Preheat oven to 325ºF.
2. Spray pan liberally with pan release/Baker’s Joy spray or liberally grease and flour.
3. In an electric mixer, cream the butter and sugar.
4. Add the eggs one at a time and mix to incorporate.
5. Add the cream and extracts and mix until smooth.
6. Sift together the baking powder, baking soda, salt, cocoa and flour and gradually add to mixer, beating to create a smooth batter.
7. Divide batter among the two cavities and smooth the top.
8. Bake in the preheated oven for 35-40 minutes or until a toothpick  can be inserted and cleanly removed.
9. Cool 10-15 minutes in the pan, then turn out to finish cooling on a wire rack.
10. Mix frosting with orange extract and enough gel coloring to make a nice orange color.
11. Knead brown fondant, roll thin and wrap around marshmallow to create a stem, cutting off any excess fondant.
12. Roll out each  of the green, black and yellow fondants and cut pieces to create leaves (I used a small fondant cutter for the leaves but you can cut by hand if needed), eye circles, nose triangle, eye and nose shadows, mouth, and teeth. Roll out green into a thin rope to create vine.
13. If using the nonpumpkin pans, put the kugelhopf on the bottom upside down, placing some frosting on the upended side, then top with the fleur de lis. (fleur de lis looks more like the top of a pumpkin)
14. Frost cake, apply fondant decor and place the fondant marshmallow in the bundt cavity.

From the kitchen of palatablepastime.com