HALLOWEEN CAKE RECIPE
4 large eggs, separated
3/4 cup granulated sugar, divided use
1 teaspoon vanilla extract
1/3 cup HERSHEY'S Cocoa
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup water
PUMPKIN FILLING (recipe follows)
CHOCOLATE GLAZE (recipe follows)
1. Prepare PUMPKIN FILLING.
2. Heat oven to 375°F. Line 15-1/2 x 10-1/2 x 1-inch jelly-roll pan with foil. Generously grease foil.
3. Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
4. Beat egg yolks and vanilla in medium bowl 3 minutes; gradually add remaining 1/4 cup sugar, beating 2 additional minutes.
5. Combine dry ingredients; add to yolk mixture alternately with water, beating on low speed just until smooth. Gradually fold chocolate mixture into beaten whites with rubber spatula until well blended. Spread batter evenly in prepared pan.
6. Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Carefully unroll cake; remove towel. Spread cake with filling; reroll without towel.
7. Spoon glaze over top . Refrigerate until just before serving. Cover; refrigerate leftover dessert.
PUMPKIN FILLING: Beat 1 (3-ounce) package softened cream cheese with 1/2 cup powdered sugar. Beat in 1/2 cup cooked pumpkin, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and 1/4 teaspoon vanilla extract. Slowly add 1/2 cup whipping cream, beating until slightly thickened. Refrigerate about 2 hours.
CHOCOLATE GLAZE: Melt 2 tablespoons butter in small saucepan over low heat; add 2 tablespoons HERSHEY'S Cocoa and 2 tablespoons water, stirring until smooth and slightly thickened. Do not boil. Remove from heat cool slightly. Gradually add 3/4 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. Makes about 1/2 cup glaze.
Makes 10 to 12 servings.
Showing posts with label halloween graveyard cake recipe. Show all posts
Showing posts with label halloween graveyard cake recipe. Show all posts
Thursday, March 5, 2009
Skulls N' Bones Cupcakes
HALLOWEEN CAKE RECIPE
Mixed with colorful WONKA NERDS and topped with skull and bone-shaped candies from WONKA Monster MIX UPS, these delicious cupcakes make a frightfully fun dessert.
1 (18.25-ounce) package yellow or vanilla cake mix
6 individual boxes Orange NERDS from Spooky WONKA NERDS candy bag
1 (16-ounce) container prepared vanilla frosting
24 NESTLÉ CRUNCH Fun-Size Candy Bars
1 small tube decorator icing
4 individual boxes WONKA SweeTARTS Skulls N' Bones from WONKA Monster MIX UPS assorted candy bag
1. Prepare cake mix batter according to package directions; add Nerds to batter. Bake according to directions for 24 cupcakes. Cool completely. Frost cupcakes, using a little more frosting than usual on top ("tombstones" will be pushed into frosting).
2. Write spooky words such as "RIP" or "BOO" on Crunch bars using decorator icing. Let sit for a few minutes to dry.
3. Press Crunch bars into cupcakes to create "tombstones." Creatively place Skulls N' Bones next to "tombstones."
Makes 24 cupcakes.
Preparation - 30 min
Cooking - 20 min
Cooling Time - 30 min cooling
Mixed with colorful WONKA NERDS and topped with skull and bone-shaped candies from WONKA Monster MIX UPS, these delicious cupcakes make a frightfully fun dessert.
1 (18.25-ounce) package yellow or vanilla cake mix
6 individual boxes Orange NERDS from Spooky WONKA NERDS candy bag
1 (16-ounce) container prepared vanilla frosting
24 NESTLÉ CRUNCH Fun-Size Candy Bars
1 small tube decorator icing
4 individual boxes WONKA SweeTARTS Skulls N' Bones from WONKA Monster MIX UPS assorted candy bag
1. Prepare cake mix batter according to package directions; add Nerds to batter. Bake according to directions for 24 cupcakes. Cool completely. Frost cupcakes, using a little more frosting than usual on top ("tombstones" will be pushed into frosting).
2. Write spooky words such as "RIP" or "BOO" on Crunch bars using decorator icing. Let sit for a few minutes to dry.
3. Press Crunch bars into cupcakes to create "tombstones." Creatively place Skulls N' Bones next to "tombstones."
Makes 24 cupcakes.
Preparation - 30 min
Cooking - 20 min
Cooling Time - 30 min cooling
Jack-O'-Lantern Cake
HALLOWEEN CAKE RECIPE
1 (18.25-ounce) package yellow cake mix
2 (16-ounce) containers ready-made vanilla frosting
2 drops green food coloring
1 flat-bottomed ice cream cone
2 drops yellow food coloring
2 drops red food coloring
1. Prepare and bake cake according to package directions in a 10-cup bundt cake pan.
2. Measure 1/4 cup vanilla frosting into small bowl. Tint with green food coloring.
3. Place ice cream cone upside down on waxed paper. Frost with green frosting. Refrigerate.
4. Tint remaining frosting with yellow and red food coloring until frosting is desired shade of orange frosting, reserve a small amount of orange-colored frosting. Frost cake with orange frosting.
5. Add green food coloring to reserved orange frosting to make brown frosting. Make eyes, mouth, and nose with brown frosting as desired on pumpkin. Place green frosted ice cream cone in center hole of cake for stem.
Serves 12 to 16.
1 (18.25-ounce) package yellow cake mix
2 (16-ounce) containers ready-made vanilla frosting
2 drops green food coloring
1 flat-bottomed ice cream cone
2 drops yellow food coloring
2 drops red food coloring
1. Prepare and bake cake according to package directions in a 10-cup bundt cake pan.
2. Measure 1/4 cup vanilla frosting into small bowl. Tint with green food coloring.
3. Place ice cream cone upside down on waxed paper. Frost with green frosting. Refrigerate.
4. Tint remaining frosting with yellow and red food coloring until frosting is desired shade of orange frosting, reserve a small amount of orange-colored frosting. Frost cake with orange frosting.
5. Add green food coloring to reserved orange frosting to make brown frosting. Make eyes, mouth, and nose with brown frosting as desired on pumpkin. Place green frosted ice cream cone in center hole of cake for stem.
Serves 12 to 16.
Halloween Coffin Cake
HALLOWEEN CAKE RECIPE
2 (16-ounce each) boxes pound cake mix
1 (18-ounce) package refrigerated sugar cookie dough
3/4 cup all-purpose flour
8 (1.55 ounce each) HERSHEY'S COOKIES 'N' CREME Candy Bars
2 (16-ounce each) cans vanilla ready-to-spread frosting
2 tablespoons HERSHEY'S Cocoa
Assorted Candies: REESE'S Peanut Butter Cups Miniatures, HERSHEY'S KISSES Brand Milk Chocolates, HERSHEY'S HUGS Brand Chocolates, HERSHEY'S NUGGETS Chocolates, ROLO Caramels in Milk Chocolate, HERSHEY'S Classic Caramels, TWIZZLERS Candy, ALMOND JOY Miniatures, MOUNDS Miniatures
Wooden popsicle sticks (optional)
TWIZZLERS PULL-N-PEEL Candy (optional)
1. Heat oven to 350°F. Generously grease and lightly flour 13 X 9 x 2-inch baking pan.
2. Combine both boxes of cake mix in large bowl. Prepare according to package directions, using water and eggs needed for the two packages of mix . Pour batter into prepared pan. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove pan from pan to wire rack. Cool completely.
3. Lightly grease cookie sheet. Stir together cookie dough and flour with clean hands or spoon until well combined. Roll cookie dough on prepared cookie sheet to 12 x 8-inch rectangle. Bake 15 to 20 minutes or until lightly browned. Cool slightly. Using large spatula, carefully remove cookie to wire rack. Cool completely. This will be the lid of the coffin.
4. Place cake on large tray. With knife, mark 1-inch from each edge of cake. With fork, scoop out center of cake to within 1-inch from sides and bottom. (Cake pieces removed from center can be used for another purpose.)
5. Unwrap COOKIES 'N' CREME bars; line inside of coffin with bar pieces.
6. Combine frosting and cocoa in medium bowl, stirring until well blended. Frost entire outside of coffin and top of lid.
7. Fill center of coffin with assorted wrapped candies. Unwrap some candies and decorate lid, if desired.
8. Prop up one side of lid with wooden popsicle sticks wrapped with PULL-N-PEEL Candy, if desired.
Makes about 15 servings.
2 (16-ounce each) boxes pound cake mix
1 (18-ounce) package refrigerated sugar cookie dough
3/4 cup all-purpose flour
8 (1.55 ounce each) HERSHEY'S COOKIES 'N' CREME Candy Bars
2 (16-ounce each) cans vanilla ready-to-spread frosting
2 tablespoons HERSHEY'S Cocoa
Assorted Candies: REESE'S Peanut Butter Cups Miniatures, HERSHEY'S KISSES Brand Milk Chocolates, HERSHEY'S HUGS Brand Chocolates, HERSHEY'S NUGGETS Chocolates, ROLO Caramels in Milk Chocolate, HERSHEY'S Classic Caramels, TWIZZLERS Candy, ALMOND JOY Miniatures, MOUNDS Miniatures
Wooden popsicle sticks (optional)
TWIZZLERS PULL-N-PEEL Candy (optional)
1. Heat oven to 350°F. Generously grease and lightly flour 13 X 9 x 2-inch baking pan.
2. Combine both boxes of cake mix in large bowl. Prepare according to package directions, using water and eggs needed for the two packages of mix . Pour batter into prepared pan. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove pan from pan to wire rack. Cool completely.
3. Lightly grease cookie sheet. Stir together cookie dough and flour with clean hands or spoon until well combined. Roll cookie dough on prepared cookie sheet to 12 x 8-inch rectangle. Bake 15 to 20 minutes or until lightly browned. Cool slightly. Using large spatula, carefully remove cookie to wire rack. Cool completely. This will be the lid of the coffin.
4. Place cake on large tray. With knife, mark 1-inch from each edge of cake. With fork, scoop out center of cake to within 1-inch from sides and bottom. (Cake pieces removed from center can be used for another purpose.)
5. Unwrap COOKIES 'N' CREME bars; line inside of coffin with bar pieces.
6. Combine frosting and cocoa in medium bowl, stirring until well blended. Frost entire outside of coffin and top of lid.
7. Fill center of coffin with assorted wrapped candies. Unwrap some candies and decorate lid, if desired.
8. Prop up one side of lid with wooden popsicle sticks wrapped with PULL-N-PEEL Candy, if desired.
Makes about 15 servings.
Great Pumpkin Cake
HALLOWEEN CAKE RECIPE
2 (18.25-ounce) packages carrot or spice cake mix with pudding
2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
8 cups powdered sugar
Few drops each: green, red and yellow food colorings
1 flat-bottom type ice cream cone
1. Prepare and bake cake mixes in 2 (12-cup) fluted tube pan as directed on packages. Cool 10 minutes in pan. Remove from pans to wire rack; cool completely.
2. Beat cream cheese and butter in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy after each addition.
3. Remove 1/2 cup of the frosting; place in small bowl. Add green food coloring; stir until well blended.
4. Spread half of the green frosting onto outside of ice cream cone; set aside. Cover and set remaining green frosting aside for later use.
5. Add red and yellow food colorings to remaining white frosting to tint it orange.
6. Trim cake tops to flatten; reserve trimmings for snacking or another use. Place one cake, rounded-side down, on serving plate. Spread with thin layer of orange frosting. Top with remaining cake, rounded-side up, to resemble a large pumpkin. Spread with orange frosting.
7. Invert ice cream cone in hole in top of cake for the "pumpkin's stem."
8. Pipe the reserved green frosting in vertical lines down side of cake to resemble a pumpkin.
Makes 48 servings.
Cook's Tip: Ony one Bundt pan? Then bake each cake one at a time.
2 (18.25-ounce) packages carrot or spice cake mix with pudding
2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
8 cups powdered sugar
Few drops each: green, red and yellow food colorings
1 flat-bottom type ice cream cone
1. Prepare and bake cake mixes in 2 (12-cup) fluted tube pan as directed on packages. Cool 10 minutes in pan. Remove from pans to wire rack; cool completely.
2. Beat cream cheese and butter in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy after each addition.
3. Remove 1/2 cup of the frosting; place in small bowl. Add green food coloring; stir until well blended.
4. Spread half of the green frosting onto outside of ice cream cone; set aside. Cover and set remaining green frosting aside for later use.
5. Add red and yellow food colorings to remaining white frosting to tint it orange.
6. Trim cake tops to flatten; reserve trimmings for snacking or another use. Place one cake, rounded-side down, on serving plate. Spread with thin layer of orange frosting. Top with remaining cake, rounded-side up, to resemble a large pumpkin. Spread with orange frosting.
7. Invert ice cream cone in hole in top of cake for the "pumpkin's stem."
8. Pipe the reserved green frosting in vertical lines down side of cake to resemble a pumpkin.
Makes 48 servings.
Cook's Tip: Ony one Bundt pan? Then bake each cake one at a time.
Frightfully Delicious Chocolate Cupcakes
HALLOWEEN CAKE RECIPE
Celebrate Halloween with these "frightfully delicious" cupcakes!
2 cups (12 ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels - divided use
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup LIBBY'S® 100% Pure Pumpkin
1/2 cup vegetable oil
1/2 cup milk
3 large eggs
1/2 cup Halloween candy corn (about 40 to 50 pieces)
1 (16-ounce) container prepared white frosting
1. PREHEAT oven to 350ºF (175ºC). Paper-line 20 muffin cups.
2. MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
3. COMBINE flour, baking soda and salt in small bowl. Beat sugar, pumpkin, oil, milk and eggs in large mixer bowl until smooth. Beat in melted chocolate. Stir in flour mixture. Spoon into prepared muffin cups, filling 2/3 full.
4. BAKE for 22 to 27 minutes or until wooden pick inserted in centers comes out clean. Cool in pan for 10 minutes; remove to racks to cool completely. Frost cupcakes and top with pieces of Candy Corn Bark.
5. FOR CANDY CORN BARK AND FROSTING: Line baking sheet with wax paper.
6. MICROWAVE remaining morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
7. POUR onto prepared baking sheet. Spread into 8-inch square. Sprinkle with candy corn. Tap sheet several times to settle candy corn into chocolate. Refrigerate for 20 minutes or until firm. Break into 20 pieces.
8. COMBINE frosting with red and yellow food coloring in medium bowl to create orange colored frosting, if desired. Frosting may also be left white.
Makes 20 cupcakes.
Estimated Times: Preparation - 20 min | Cooking - 22 min | Cooling Time - 30 min cooling |
TIP: Bark can be made the day before hand and kept in the refrigerator.
Celebrate Halloween with these "frightfully delicious" cupcakes!
2 cups (12 ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels - divided use
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup LIBBY'S® 100% Pure Pumpkin
1/2 cup vegetable oil
1/2 cup milk
3 large eggs
1/2 cup Halloween candy corn (about 40 to 50 pieces)
1 (16-ounce) container prepared white frosting
1. PREHEAT oven to 350ºF (175ºC). Paper-line 20 muffin cups.
2. MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
3. COMBINE flour, baking soda and salt in small bowl. Beat sugar, pumpkin, oil, milk and eggs in large mixer bowl until smooth. Beat in melted chocolate. Stir in flour mixture. Spoon into prepared muffin cups, filling 2/3 full.
4. BAKE for 22 to 27 minutes or until wooden pick inserted in centers comes out clean. Cool in pan for 10 minutes; remove to racks to cool completely. Frost cupcakes and top with pieces of Candy Corn Bark.
5. FOR CANDY CORN BARK AND FROSTING: Line baking sheet with wax paper.
6. MICROWAVE remaining morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
7. POUR onto prepared baking sheet. Spread into 8-inch square. Sprinkle with candy corn. Tap sheet several times to settle candy corn into chocolate. Refrigerate for 20 minutes or until firm. Break into 20 pieces.
8. COMBINE frosting with red and yellow food coloring in medium bowl to create orange colored frosting, if desired. Frosting may also be left white.
Makes 20 cupcakes.
Estimated Times: Preparation - 20 min | Cooking - 22 min | Cooling Time - 30 min cooling |
TIP: Bark can be made the day before hand and kept in the refrigerator.
Chocolate Spider Web Cake
HALLOWEEN CAKE RECIPE
1 2/3 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup HERSHEY'S Cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 large eggs
1/2 cup vegetable shortening
1 1/2 cups buttermilk or sour milk*
1 teaspoon vanilla extract
ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
SPIDER WEB (recipe follows) or white decorating icing in tube or can
1. Heat oven to 350°F. Thoroughly grease and flour two 9-inch round baking pans.
2. Combine dry ingredients in large bowl; add eggs, shortening, buttermilk and vanilla. Beat on low speed of mixer 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost with ONE-BOWL BUTTERCREAM FROSTING. Immediately pipe or drizzle SPIDER WEB in 4 or 5 concentric circles on top of cake. Using a knife or wooden pick, immediately draw 8 to 10 lines from center to edges of cake at regular intervals to form web. Garnish with a "spider", using a caramel, licorice and other candies.
Makes 12 servings
To sour milk: Use 4 1/2 teaspoons white vinegar plus milk to equal 1 1/2 cups.
ONE-BOWL BUTTERCREAM FROSTING:
6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
4 to 6 tablespoons milk
1 teaspoon vanilla extract
1. Beat butter; add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla.
Makes about 2 cups frosting.
SPIDER WEB: Place 1/2 cup HERSHEY'S Premier White Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small heavy seal-top plastic bag. Microwave at HIGH (100%) 45 seconds. Squeeze gently. If necessary, microwave an additional 10 to 15 seconds; squeeze until chips are melted. Make small diagonal cut in one bottom corner of bag; squeeze mixture onto cake as directed.
1 2/3 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup HERSHEY'S Cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 large eggs
1/2 cup vegetable shortening
1 1/2 cups buttermilk or sour milk*
1 teaspoon vanilla extract
ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
SPIDER WEB (recipe follows) or white decorating icing in tube or can
1. Heat oven to 350°F. Thoroughly grease and flour two 9-inch round baking pans.
2. Combine dry ingredients in large bowl; add eggs, shortening, buttermilk and vanilla. Beat on low speed of mixer 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost with ONE-BOWL BUTTERCREAM FROSTING. Immediately pipe or drizzle SPIDER WEB in 4 or 5 concentric circles on top of cake. Using a knife or wooden pick, immediately draw 8 to 10 lines from center to edges of cake at regular intervals to form web. Garnish with a "spider", using a caramel, licorice and other candies.
Makes 12 servings
To sour milk: Use 4 1/2 teaspoons white vinegar plus milk to equal 1 1/2 cups.
ONE-BOWL BUTTERCREAM FROSTING:
6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
4 to 6 tablespoons milk
1 teaspoon vanilla extract
1. Beat butter; add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla.
Makes about 2 cups frosting.
SPIDER WEB: Place 1/2 cup HERSHEY'S Premier White Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small heavy seal-top plastic bag. Microwave at HIGH (100%) 45 seconds. Squeeze gently. If necessary, microwave an additional 10 to 15 seconds; squeeze until chips are melted. Make small diagonal cut in one bottom corner of bag; squeeze mixture onto cake as directed.
Candy Corn Chocolate Cakes
HALLOWEEN CAKE RECIPE
2 cups granulated sugar
2 cups all-purpose flour
1 cup cocoa powder
1 cup vegetable oil
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup hot water
2 teaspoons baking soda
2 teaspoons vanilla extract
Buttercream Frosting (recipe follows)
1. Beat first 6 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in buttermilk.
2. Stir together 1 cup hot water and baking soda; stir into batter. Stir in vanilla. Pour into 2 greased and floured 9-inch round cake pans.
3. Bake at 350*F (175*C) for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
4. Freeze layers 30 minutes. Cut each layer into 8 wedges.
5. Pipe frosting on top and sides of cake wedges to resemble candy corn. Using a medium star tip, pipe white frosting on the small end of each cake, yellow frosting on center, and orange on wide end.
Makes 16 servings.
Buttercream Frosting:
1 cup butter or margarine, softened
1 (2-pound) package powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Orange paste food coloring
Yellow paste food coloring
1. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating until light and fluffy. Add milk, beating until spreading consistency. Stir in vanilla.
2. Stir orange food coloring into 1 1/2 cups frosting. Stir yellow food coloring into 1 1/4 cups frosting.
Makes 3 1/2 cups frosting.
2 cups granulated sugar
2 cups all-purpose flour
1 cup cocoa powder
1 cup vegetable oil
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup hot water
2 teaspoons baking soda
2 teaspoons vanilla extract
Buttercream Frosting (recipe follows)
1. Beat first 6 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in buttermilk.
2. Stir together 1 cup hot water and baking soda; stir into batter. Stir in vanilla. Pour into 2 greased and floured 9-inch round cake pans.
3. Bake at 350*F (175*C) for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
4. Freeze layers 30 minutes. Cut each layer into 8 wedges.
5. Pipe frosting on top and sides of cake wedges to resemble candy corn. Using a medium star tip, pipe white frosting on the small end of each cake, yellow frosting on center, and orange on wide end.
Makes 16 servings.
Buttercream Frosting:
1 cup butter or margarine, softened
1 (2-pound) package powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Orange paste food coloring
Yellow paste food coloring
1. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating until light and fluffy. Add milk, beating until spreading consistency. Stir in vanilla.
2. Stir orange food coloring into 1 1/2 cups frosting. Stir yellow food coloring into 1 1/4 cups frosting.
Makes 3 1/2 cups frosting.
Harvest Pumpkin Torte
HALLOWEEN CAKE RECIPE
4 large eggs, separated
3/4 cup plus 1 tablespoon granulated sugar, divided use
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup water
1 teaspoon vanilla extract
PUMPKIN FILLLING(recipe follows)
CHOCOLATE GLAZE (recipe follows)
Sliced almonds (optional)
1. Heat oven to 375°F. Line 15-1/2 x 10-1/2 x 1-inch jelly roll pan with foil; generously grease foil.
2. Beat egg yolks in large bowl on medium speed 3 minutes; gradually add 1/2 cup sugar, beating 2 additional minutes.
3. Stir together flour, cocoa, 1/4 cup sugar, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Stir in vanilla; set aside.
4. Beat egg whites in medium bowl until soft peaks form; gradually add remaining 1 tablespoon sugar, beating until stiff peaks form. Gradually fold beaten egg whites into chocolate mixture until well blended. Spread batter evenly into prepared pan.
5. Bake 14 to 16 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert onto clean, slightly dampened towel. Carefully peel off foil. Cool completely.
6. Meanwhile, prepare PUMPKIN FILLING.
7. Cut cake crosswise into four equal pieces. Place one piece on serving plate; spread about 3/4 cup filling over top. Repeat layering with remaining cake and filling, ending with cake layer. Spread CHOCOLATE GLAZE over top; garnish with almonds, if desired. Refrigerate until serving time. Refrigerate leftover torte.
Makes 8 to 10 servings.
PUMPKIN FILLING:
1 cup canned pumpkin
1/4 cup all-purpose flour
1/3 cup butter or margarine, softened
3 tablespoons shortening
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 3/4 cups powdered sugar
1. Combine pumpkin and flour in small saucepan; cook over medium heat, stirring constantly, until mixture boils (mixture will be very thick). Remove from heat; set aside. Cool completely.
2. Beat butter and shortening in small bowl until creamy; add spices. Gradually add powdered sugar, beating until light and fluffy. Slowly blend in pumpkin mixture. Refrigerate until mixture ready to use. Makes about 2 1/4 cups filling.
CHOCOLATE GLAZE:
1 tablespoon butter or margarine
2 tablespoons HERSHEY'S Cocoa
1 tablespoon water
1/4 teaspoon vanilla extract
2/3 cup powdered sugar
1. Melt butter in small saucepan over low heat; add cocoa and water. Cook, stiring constantly, until mixture thickens; do not boil. Remove from heat. Stir in vanilla. Gradually add powdered sugar, beating with whisk until smooth and thickened.
4 large eggs, separated
3/4 cup plus 1 tablespoon granulated sugar, divided use
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup water
1 teaspoon vanilla extract
PUMPKIN FILLLING(recipe follows)
CHOCOLATE GLAZE (recipe follows)
Sliced almonds (optional)
1. Heat oven to 375°F. Line 15-1/2 x 10-1/2 x 1-inch jelly roll pan with foil; generously grease foil.
2. Beat egg yolks in large bowl on medium speed 3 minutes; gradually add 1/2 cup sugar, beating 2 additional minutes.
3. Stir together flour, cocoa, 1/4 cup sugar, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Stir in vanilla; set aside.
4. Beat egg whites in medium bowl until soft peaks form; gradually add remaining 1 tablespoon sugar, beating until stiff peaks form. Gradually fold beaten egg whites into chocolate mixture until well blended. Spread batter evenly into prepared pan.
5. Bake 14 to 16 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert onto clean, slightly dampened towel. Carefully peel off foil. Cool completely.
6. Meanwhile, prepare PUMPKIN FILLING.
7. Cut cake crosswise into four equal pieces. Place one piece on serving plate; spread about 3/4 cup filling over top. Repeat layering with remaining cake and filling, ending with cake layer. Spread CHOCOLATE GLAZE over top; garnish with almonds, if desired. Refrigerate until serving time. Refrigerate leftover torte.
Makes 8 to 10 servings.
PUMPKIN FILLING:
1 cup canned pumpkin
1/4 cup all-purpose flour
1/3 cup butter or margarine, softened
3 tablespoons shortening
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 3/4 cups powdered sugar
1. Combine pumpkin and flour in small saucepan; cook over medium heat, stirring constantly, until mixture boils (mixture will be very thick). Remove from heat; set aside. Cool completely.
2. Beat butter and shortening in small bowl until creamy; add spices. Gradually add powdered sugar, beating until light and fluffy. Slowly blend in pumpkin mixture. Refrigerate until mixture ready to use. Makes about 2 1/4 cups filling.
CHOCOLATE GLAZE:
1 tablespoon butter or margarine
2 tablespoons HERSHEY'S Cocoa
1 tablespoon water
1/4 teaspoon vanilla extract
2/3 cup powdered sugar
1. Melt butter in small saucepan over low heat; add cocoa and water. Cook, stiring constantly, until mixture thickens; do not boil. Remove from heat. Stir in vanilla. Gradually add powdered sugar, beating with whisk until smooth and thickened.
Black Cat Cupcakes
HALLOWEEN CAKE RECIPE
1 1/4 cup cream-filled chocolate sandwich cookie crumbs
1 (18.25-ounce) package chocolate cake mix
24 cream-filled chocolate sandwich cookies (the orange-filled ones, if available)
1 (16-ounce) container milk chocolate frosting
Black string licorice
Jelly beans, cut in half
Candy corns
1. Preheat oven to 350*F (175*C). Line two 12-cup muffin tins with cupcake liners. Set aside.
2. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes or until tested done when wooden pick inserted in center of cupcake comes out clean. Remove from pans; cool completely on wire racks.
3. Meanwhile, make cat faces on the 24 cookies: using some frosting, attach 4-1 1/2-inch licorice strings for whiskers, 2 jelly bean halves for eyes and 2 candy corns for ears. Let set at least 30 minutes to "set-up".
4. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place a 3-inch piece licorice string on back half of each cupcake for tail.
Makes 24 cupcakes.
1 1/4 cup cream-filled chocolate sandwich cookie crumbs
1 (18.25-ounce) package chocolate cake mix
24 cream-filled chocolate sandwich cookies (the orange-filled ones, if available)
1 (16-ounce) container milk chocolate frosting
Black string licorice
Jelly beans, cut in half
Candy corns
1. Preheat oven to 350*F (175*C). Line two 12-cup muffin tins with cupcake liners. Set aside.
2. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes or until tested done when wooden pick inserted in center of cupcake comes out clean. Remove from pans; cool completely on wire racks.
3. Meanwhile, make cat faces on the 24 cookies: using some frosting, attach 4-1 1/2-inch licorice strings for whiskers, 2 jelly bean halves for eyes and 2 candy corns for ears. Let set at least 30 minutes to "set-up".
4. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place a 3-inch piece licorice string on back half of each cupcake for tail.
Makes 24 cupcakes.
Graveyard Cake
HALLOWEEN CAKE RECIPE
So spooktacular, this sweet cemetery will have everyone digging for more!
1 (18.25-ounce) package devil's food or yellow cake mix
1 (16-ounce) container prepared vanilla frosting
12 NESTLÉ CRUNCH Fun-Size Candy Bars
1 small tube white decorator icing
1 (1.76 ounces) NESTLÉ BUTTERFINGER CRISP Candy Bar, chopped
Gummy bugs or worms
1. PREPARE cake mix according to package directions using one 13 x 9-inch baking pan. Cool completely in pan. Invert cake onto serving platter. Frost cake, using a little more frosting than usual on top ("tombstones" will be pushed into frosting).
2. WRITE spooky words such as "RIP" or "BOO" on Crunch bars using tube icing. Let sit for a few minutes to dry.
3. PRESS Crunch bars into cake to create "tombstones". Sprinkle chopped Butterfinger Crisp bar next to tombstones to create "dirt". Creatively place gummy bugs over top of cake.
Makes 12 servings.
Preparation - 30 min | Cooking - 28 min | Cooling Time - 30 min cooling |
So spooktacular, this sweet cemetery will have everyone digging for more!
1 (18.25-ounce) package devil's food or yellow cake mix
1 (16-ounce) container prepared vanilla frosting
12 NESTLÉ CRUNCH Fun-Size Candy Bars
1 small tube white decorator icing
1 (1.76 ounces) NESTLÉ BUTTERFINGER CRISP Candy Bar, chopped
Gummy bugs or worms
1. PREPARE cake mix according to package directions using one 13 x 9-inch baking pan. Cool completely in pan. Invert cake onto serving platter. Frost cake, using a little more frosting than usual on top ("tombstones" will be pushed into frosting).
2. WRITE spooky words such as "RIP" or "BOO" on Crunch bars using tube icing. Let sit for a few minutes to dry.
3. PRESS Crunch bars into cake to create "tombstones". Sprinkle chopped Butterfinger Crisp bar next to tombstones to create "dirt". Creatively place gummy bugs over top of cake.
Makes 12 servings.
Preparation - 30 min | Cooking - 28 min | Cooling Time - 30 min cooling |
Ghosts in the Graveyard - III
HALLOWEEN CAKE RECIPE
3 cups cold milk
2 (4-serving size) packages instant chocolate pudding
112-ounce) container nondairy whipped topping, thawed - divided use
15 chocolate cream-filled sandwich cookies, crushed - divided use
Suggested decorations:
Oblong-shaped vanilla cookies
Decorating gel
Green fruit chew roll
Candy pumpkins
Candy corn
1. In a large bowl, beat milk and dry pudding mixes with a wire whisk for 2 minutes minutes. Let stand 5 minutes. Gently stir in 3 cups of the whipped topping and half of the cookie crumbs. Spread evenly into a 13 x 9-inch glass baking dish; sprinkle with the remaining cookie crumbs.Refrigerate at least 1 hour.
2. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones. Set aside until ready to use.
3. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Use decorating gel to write epitaphs on the vanilla cookies to create "tombstones". Cut the green fruit roll into thin, short strips for the grass and stagger around the tombstones and ghosts. Decorate as desired with candy pumpkins and candy corn. Cover and store in refrigerator.
Makes 18 servings, about 1/2 cup each.
3 cups cold milk
2 (4-serving size) packages instant chocolate pudding
112-ounce) container nondairy whipped topping, thawed - divided use
15 chocolate cream-filled sandwich cookies, crushed - divided use
Suggested decorations:
Oblong-shaped vanilla cookies
Decorating gel
Green fruit chew roll
Candy pumpkins
Candy corn
1. In a large bowl, beat milk and dry pudding mixes with a wire whisk for 2 minutes minutes. Let stand 5 minutes. Gently stir in 3 cups of the whipped topping and half of the cookie crumbs. Spread evenly into a 13 x 9-inch glass baking dish; sprinkle with the remaining cookie crumbs.Refrigerate at least 1 hour.
2. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones. Set aside until ready to use.
3. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Use decorating gel to write epitaphs on the vanilla cookies to create "tombstones". Cut the green fruit roll into thin, short strips for the grass and stagger around the tombstones and ghosts. Decorate as desired with candy pumpkins and candy corn. Cover and store in refrigerator.
Makes 18 servings, about 1/2 cup each.
Ghosts In The Graveyard - II
HALLOWEEN CAKE RECIPE
Creepy whipped topping ghosts haunt this cookie and pudding graveyard! If you don't want to get goose bumps making the cookie tombstones, let the kids have the fun.
1 (16-ounce) package chocolate sandwich cookies
3 1/2 cups milk
2 (3-ounce) package chocolate flavored instant pudding mix
1 (12-ounce) container frozen nondairy whipped topping, thawed - divided use
1. Crush cookies in food processor.
2. Pour cold milk into a large bowl. Add pudding mix. Beat with a wire whisk for 2 minutes. Gently fold in 3 cups of the whipped topping and half of the crushed cookies. Spoon into a 13x9-inch dish. Sprinkle with remaining crushed cookies. Refrigerate 1 hour or until ready to serve. Store leftover dessert in refrigerator.
3. To Decorate Graveyard: Decorate assorted cookies with decorating icings or gels to make 'tombstones.' Stand 'tombstones' on top of dessert with candy corn, candy pumpkins and tiny jelly beans. Drop remaining whipped topping by spoonfuls onto dessert to create ghosts. Decorate with candies to create 'eyes.'
4. Boo Cups: Layer pudding mixture, remaining crushed cookies and candy corn or tiny jelly beans in 12 to 16 glasses or clear plastic cups. Decorate with additional candies, decorated cookies and whipped topping, as desired.
Makes 16 servings.
Creepy whipped topping ghosts haunt this cookie and pudding graveyard! If you don't want to get goose bumps making the cookie tombstones, let the kids have the fun.
1 (16-ounce) package chocolate sandwich cookies
3 1/2 cups milk
2 (3-ounce) package chocolate flavored instant pudding mix
1 (12-ounce) container frozen nondairy whipped topping, thawed - divided use
1. Crush cookies in food processor.
2. Pour cold milk into a large bowl. Add pudding mix. Beat with a wire whisk for 2 minutes. Gently fold in 3 cups of the whipped topping and half of the crushed cookies. Spoon into a 13x9-inch dish. Sprinkle with remaining crushed cookies. Refrigerate 1 hour or until ready to serve. Store leftover dessert in refrigerator.
3. To Decorate Graveyard: Decorate assorted cookies with decorating icings or gels to make 'tombstones.' Stand 'tombstones' on top of dessert with candy corn, candy pumpkins and tiny jelly beans. Drop remaining whipped topping by spoonfuls onto dessert to create ghosts. Decorate with candies to create 'eyes.'
4. Boo Cups: Layer pudding mixture, remaining crushed cookies and candy corn or tiny jelly beans in 12 to 16 glasses or clear plastic cups. Decorate with additional candies, decorated cookies and whipped topping, as desired.
Makes 16 servings.
Ghosts in the Graveyard-I
HALLOWEEN CAKE RECIPE
A fun Halloween treat to make and eat!
1 package chocolate cream-filled sandwich cookies
2 (3.25-ounce each) packages instant chocolate pudding mix
3 1/2 cups milk
1 (12-ounce) container non-dairy whipped topping, thawed
1 package oblong-shaped vanilla cookies
Black and green decorator icing (small tubes for writing)
Candy pumpkins
Gummy worms
Chocolate sprinkles
1. Crush chocolate cream-filled sandwich cookies.
2. Make pudding as directed, using 3 1/2 cups milk, let stand 5 minutes.
3. Fold 3 cups whipped topping and 1/2 the crushed cookies into pudding. Spoon into a 13 x 9 x 2-inch glass baking dish. Sprinkle with remaining cookie crumbs. Refrigerate for at least 1 hour or overnight.
4. With the decorator icing, decorate the vanilla cookies as tombstones with things such as "RIP", "BOO", or drawings of skull and crossbones, or stick-skeletons and such.
5. Place the "decorated tombstone" cookies in the "graveyard". Use remaining whipped topping to create swirls of *ghosts" with chocolate sprinkles for eyes. Scatter the candy pumpkins and gummy worms around in decorative manner.
Serves 16.
A fun Halloween treat to make and eat!
1 package chocolate cream-filled sandwich cookies
2 (3.25-ounce each) packages instant chocolate pudding mix
3 1/2 cups milk
1 (12-ounce) container non-dairy whipped topping, thawed
1 package oblong-shaped vanilla cookies
Black and green decorator icing (small tubes for writing)
Candy pumpkins
Gummy worms
Chocolate sprinkles
1. Crush chocolate cream-filled sandwich cookies.
2. Make pudding as directed, using 3 1/2 cups milk, let stand 5 minutes.
3. Fold 3 cups whipped topping and 1/2 the crushed cookies into pudding. Spoon into a 13 x 9 x 2-inch glass baking dish. Sprinkle with remaining cookie crumbs. Refrigerate for at least 1 hour or overnight.
4. With the decorator icing, decorate the vanilla cookies as tombstones with things such as "RIP", "BOO", or drawings of skull and crossbones, or stick-skeletons and such.
5. Place the "decorated tombstone" cookies in the "graveyard". Use remaining whipped topping to create swirls of *ghosts" with chocolate sprinkles for eyes. Scatter the candy pumpkins and gummy worms around in decorative manner.
Serves 16.
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