4 tbsp. (1/2 stick) butter
1 (1 lb.) box confectioners' sugar, sifted
2 egg whites (may sub with meringue powder)
2 tbsp. cream
1 1/2 tsp. vanilla
1/4 tsp. salt
orange food coloring
2 (1 oz. ea.) squares unsweetened chocolate, melted
4 tsp. cream

Cream butter; add part of sugar gradually, blending after each addition.

Add remaining sugar, alternately with egg whites then with 2 tablespoons cream until its the right consistency to spread. Beat after each additional until smooth. Add vanilla and salt.

Divide frosting in two parts. To one part add orange coloring to give an orange shade and spread between layers of cake, reserving about 1/4 for pumpkin decoration. To remaining untinted frosting, add melted chocolate; then add 4 teaspoons cream until its the right consistency to spread.

Spread chocolate frosting on top and sides of cake. Decorate top with Jack 'o Lantern, made of orange-tinted frosting.

Makes enough frosting to cover tops and sides of two 9-inch layers and for decorating.

Submitted by: Sylvia McKenzie