Chocolate Halloween Pumpkins
  • 1½ cups flour
  • 1 cup sugar
  • 2 t baking powder
  • ½ t salt
  • 1` t almond flavoring
  • ½ cup shortening
  • ¾ cup milk
  • 4 egg yolks
  • 2 oz unsweetened chocolate, melted and cooled
  1. Heat oven to 350 degrees.
  2. Grease and flour 9 x 5 x 3 loaf pan. Mix dry ingredients in large mixer bowl; blend in shortening, flavoring, milk, egg yolks and chocolate. Beat 3 mins on medium speed or 450 vigorous strokes. Pour batter into pan.
  3. Bake 65 to 70 mins or until toothpick inserted in center comes out clean. Cool 10 mins in pan, then turn out on rack and cool completely.
  4. For Pumpkins:
  5. Prepare batter for chocolate loaf cake except pour batter into 24 paper-lined muffing cups ½ full. Bake at 400 degrees for 18 to 20 mins.
  6. Blend ⅔ cup soft margarine and 6 cups sifted powdered sugar. Stir in 3 t vanilla and about 6 T cream until smooth. Tint with food coloring to color orange.
  7. Cut small slice of cupcake from top to level. Invert cupcake on fork and frost to resemble a pumpkin. Use wooden pick to score sides and a small piece of green gumdrop for the stem. Makes 2 dozen
Recipe by The Mid-Century Menu at