Sweet Monkey

Preheat oven to 350°F.

Combine all dry ingredients in a medium bowl except the sugars and set aside. Combine eggs, and sugars and stir till combine. Add in oil and apple sauce and combine. Combine dry ingredients into wet. Add in buttermilk and extract and whisk together. Repeat batter for second cake. We did not double the recipe we made the batter for the second cake while the first cake was in the oven.

Using two greased and flour 9-12 cup Bundt pans (we only had 12 cup) pour batters into pans. Bake for 30  minutes each. While second cake is baking we take our wafer cone and frost it with the vanilla frosting and roll it into the sprinkles. You will have left over vanilla frosting, dye the remaining vanilla frosting green with the food coloring. This will be for your leaves. We set the cone on a paper plate and put in the fridge till cakes are done.

Pop cakes out of the pan after 10 minutes. We use a knife to run around the edges of the pan. Once cakes are cooled you will slice the top part of cake so it can lay flat on the bottom part. At this time we make our cinnamon glaze so it is warm, by melting butter, and stirring in brown sugar and cinnamon. Brush all over cakes.

Take orange frosting and put in microwave for 20 seconds. Drizzle over the top of the Bundt cake. Place cone in the center. Take green frosting and add to a piping bag. Add a few green leaves with a leaf piping tip, this is optional.