Pumpkin Ghost Cakes

Pumpkin Ghost Cakes

1 cup granulated sugar
3/4 cup milk
1/2 cup oil
2 large eggs
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups all purpose flour

Cream Cheese Buttercream
4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
4 tablespoons shortening
3 cups confectioners' sugar
1 teaspoon vanilla extract

Heat oven to 350 degrees F. Spray desired cake pan with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together granulated sugar, milk, oil, eggs, cocoa powder, baking powder, baking soda, salt and vanilla for 2-3 minutes, or until well combined. Beat in flour until just combined.

Divide batter into cake pan. For this pan I baked the cakes for 12 minutes. Cupcakes would take a few minute longer. Transfer cakes to wire racks to cool.

To make the cream cheese buttercream, combine cream cheese, butter and shortening in a large mixing bowl. Mix, using a mixer on medium speed, until creamy - about 1 minute. Beat in confectioners' sugar and vanilla until well combined - about 3-4 minutes. Pipe frosting over cakes.