CAKE RECIPES FOR THANKSGIVING RECIPES

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mixes, eggs, pumpkin, oil and milk; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in baking chips. Fill 2 greased muffin cups two-thirds full. Pour remaining batter into 2 greased and floured 12-cup fluted tube pans., Bake until a toothpick inserted in the center comes out clean, 20 minutes for cupcakes and 40-45 minutes for cakes. Cool in pans for 25 minutes; remove to wire racks to cool completely., Level the bottom of each cake. Spread 1 cake bottom with frosting; place cake bottoms together to form a pumpkin. Set aside. , Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting. Tint remaining frosting green., Place 1 cupcake right side up in the center of the cake to support the stem. Place a dollop of green frosting on the cupcake and top with remaining cupcake, upside down; frost with green frosting. Frost the cake with orange frosting., With green frosting, pipe curly vines and leaves. Combine coconut with green food coloring; sprinkle around base of cake.

Steps:

• Combine crabmeat, eggs, cracker crumbs, onion, mayonnaise, Dijon, and Worcestershire in a bowl. Season with salt and pepper.  Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Drop crab mixture by 1/3 cupfuls into skillet, pressing lightly. Fry crab cakes, in two batches (adding remaining 2 tablespoons butter with second batch), turning once, until golden brown and cooked through, 5 to 6 minutes. Serve immediately garnished with chives.