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Two chocolatey Bundt cakes held together with melted chocolate are coated with buttery glaze and garnished with hazelnut-chocolate leaves to make this Halloween masterpiece.

Source: Martha Stewart Living, October 1999
Servings

Ingredients

Directions

Cook's Notes

To make a stem, twist a brown-paper lunch bag into a stem shape, and wrap it tightly with green floral tape. Insert the stem into the center of the cake. Remove before serving.

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  • mbozzy
    21 NOV, 2010
    I am using chocolate licorice for the stem and making the cakes in mini bundt pans, about the size of a large muffin.
    Reply
  • LycanthropeOH76
    19 DEC, 2009
    I made this cake for Thanksgiving and found that a carrot, covered in baker's chocolate made a perfect stem!
    Reply
  • shelmeli
    25 OCT, 2008
    I have Martha's 1999 edition Halloween book right now (borrowed from the library), and it says the stem is made from a twisted up brown paper bag covered in green floral tape. My husband thought that idea was very unpractical and suggested I use something edible instead, like asparagus. =) I think I'll stick with the paper bag and floral tape!
    Reply
  • shelmeli
    25 OCT, 2008
    I have Martha's 1999 edition Halloween book right now (borrowed from the library), and it says the stem is made from a twisted up brown paper bag covered in green floral tape. My husband thought that idea was very unpractical and suggested I use something edible instead, like asparagus. =) I think I'll stick with the paper bag and floral tape!
    Reply
  • dinogudino
    18 OCT, 2008
    The stem on the pumpkin cake looks like one of the "Ladies Fingers" from the halloween recipes.
    Reply
  • theoneandonlymamabirrd
    16 OCT, 2008
    I was wondering the same thing. I''m planning to make this cake for a birthday party tonight and would really love to know what what used in the photo for the stem. It looks pretty realistic. Can someone help!? Thank you!
    Reply
  • xxlyssnessxx
    15 OCT, 2008
    What do you use for the pumpkin stem?
    Reply
  • tliloia
    28 DEC, 2007
    I won first prize at our office holiday baking contest with this impressive cake. It did take an investment of time, patience and unusual ingredients, but the result was awe-inspiring. Note that if your Bundt pan is on the larger side, your cake will be more flat than round. Use a smaller pan.
    Reply

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