If you would like to submit a recipe for me to try (and post about!) please email it to me at rachelsrainbow@live.com

Thursday, October 15, 2009

Halloween Cake

Halloween Cake
by Betty Crocker

2 boxes (1 lb 2.25 oz) yellow cake mix with the pudding in the mix
Water, oil, and eggs called for on cake mix boxes
Frosting and Decorations:
2 containers (1 lb each) vanilla creamy ready-to-spread frosting
yellow and red food color
1 pkg pull apart green licorice twists
chewy fruit-flavored snack rolls (any flavor)
edible glitter, if desired
1. Heat oven to 325 degrees. Spray 2 1/2 qt ovenproof bowl with baking spray with flour. In large bowl, make 1 box cake as directed on bow, using water, oil and eggs. Pour batter into ovenproof bowl.
2. Bake 1 hr and 15 min or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife just around top edge of cake. Remove cake from bowl; place rounded side up on cooling rack. Repeat with remaining box cake mix to make second cake. Cool cakes completely, about 1 hr.
3. In medium bowl, tint frosting with 9 drops of yellow and 6 drops of red food color to make orange frosting. Trim both cakes to form flat surfaces. Place 1 cake, round side down, on plate. Spread 2/3 cup of orange frosting over flat side of cake almost to edge. Place second cake, round side up, on frosted cake to make round shape. Frost entire cakes with remaining orange frosting.
4. To make stem, cut twist of licorice crosswise into thirds. Gather pieces together and twist. Use toothpick to make hole in top of cake; insert licorice stem. Pull apart licorice to make vines. Cut leaces from fruit snack rolls. Garnish cake with vines and leaves. Sprinkle with glitter.

No comments:

Post a Comment