Ingredients 

• 4 tablespoons butter
• 5 cups powdered sugar; sifted
• 2 unbeaten egg whites
• 2 tablespoons cream
• 1 1/2 teaspoons vanilla
• 1/4 teaspoon salt
• orange coloring
• 2 ounces melted unsweetened chocolate
• 4 teaspoons 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 it is the right consistency to spread.
Beat after each addition 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 chocolate; then add 4 teaspoons cream until it is 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.

Yield: enough frosting to cover tops and sides of two 9 inch layers and for decorating.

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