Black Cats Recipes

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BLACK CATS



Black Cats image

Make these purr-fectly charming treats out of snack cakes and candies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 20m

Yield 4

Number Of Ingredients 5

3 strands pull-apart black licorice twists
1 can (6.4 oz) black decorating icing
4 individually wrapped chocolate-covered créme-filled cake rolls (from 10-oz box)
4 pieces black gumdrops, cut in half crosswise
12 miniature candy-coated chocolate baking bits

Steps:

  • Cut licorice strands into 24 (1/2-inch) pieces for whiskers and 4 (4-inch) pieces for tails.
  • Using icing to secure candies, make face on top of each cake roll. Use black gumdrops for ears, baking bits for eyes and nose, and licorice for whiskers. Poke licorice in back end of each for tail.
  • Let stand 5 minutes to set.

Nutrition Facts : Calories 300, Carbohydrate 47 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 37 g, TransFat 1 g

BLACK CAT COCKTAIL



Black Cat Cocktail image

Provided by Valerie Bertinelli

Categories     beverage

Time 5m

Yield 2 servings

Number Of Ingredients 5

4 ounces cold cola
4 ounces cranberry juice
2 ounces cherry brandy
2 ounces vodka
1/2 teaspoon syrup from Luxardo cherries, plus cherries, for garnish

Steps:

  • Fill 2 glasses with ice. Add the cola, cranberry juice, cherry brandy, vodka and cherry syrup to a shaker. Stir vigorously. Pour into the glasses. Garnish with the cherries and serve immediately.

HALLOWEEN BLACK CAT CAKE



Halloween Black Cat Cake image

Frighten away those chocolate urges with this hauntingly delicious chocolate cake cut and frosted to look like a black cat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 1/2 containers Betty Crocker™ Rich & Creamy chocolate frosting
Tray or cardboard (20x14 inches), covered with wrapping paper and plastic food wrap or foil
2 yellow Betty Crocker® Fruit Gushers® fruit snacks, from a 5.4-oz box or 1 large yellow gumdrop
1 small black gumdrop
Black shoestring licorice

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round cake pans.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate or freeze cake 30 to 60 minutes or until firm.
  • Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake as shown in diagram; arrange pieces on serving tray. Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining frosting. Use yellow fruit snacks or gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.

Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 32 g, TransFat 2 1/2 g

BLACK CAT CAKE



Black cat cake image

Serve up a feline-themed treat this Halloween with this family-friendly chocolate cake. Kids will love getting involved with the cute black cat decoration

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Time 2h30m

Yield Serves 16

Number Of Ingredients 17

icing sugar , for dusting
100g each black and yellow or orange fondant icing
200g butter , cubed, plus extra for the tin
200g dark chocolate , chopped
1 tbsp instant coffee granules
170g plain flour
½ tsp bicarbonate of soda
400g golden caster sugar
30g cocoa powder
3 medium eggs
75ml milk
1 heart-shaped jelly sweet , plus Pocky sticks, Matchmakers or liquorice sticks
150g butter , very soft
330g icing sugar
60g cocoa powder
4 tbsp milk
100g dark chocolate

Steps:

  • Lightly dust your work surface with icing sugar, then roll out a quarter of the black fondant icing to the thickness of a £1 coin. Cut out two triangles for the ears and leave to dry overnight.
  • Heat oven to 160C/140C fan/gas 3. Butter and line a 20cm round cake tin (about 7.5cm deep). Put the dark chocolate in a medium pan with the butter. Mix 1 tbsp coffee granules into 125ml cold water and add to the pan. Warm over a low heat until just melted - don't let it boil. Alternatively, melt in the microwave for about 5 mins, stirring halfway through.
  • Mix the flour, bicarb and sugar with the cocoa powder. Beat the eggs with the milk. Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything together to make a smooth batter.
  • Pour the batter into the tin and bake for 1 hr 25-1 hr 35 mins until a skewer inserted into the centre of the cake comes out clean and the top feels firm (don't worry if it cracks a bit). Leave to cool in the tin for 30 mins - the top may sink a little as it cools - then turn out onto a rack to cool completely. Cut the cake horizontally into three.
  • To make the frosting, put the butter in a bowl and beat until light and fluffy. Gradually beat in the icing sugar and cocoa powder, then stir in enough milk to make the icing fluffy and spreadable. Sandwich the layers of the cake together using a small amount of frosting. Melt the chocolate in a microwave or small bowl set over a pan of simmering water, then stir it into the remaining frosting. Use the mixture to cover the sides and the top of the cake.
  • Stick the black fondant ears into the top of the cake. Cut out two yellow or orange fondant circles to make the eyes and use the black fondant to make the pupils. Stick these onto the cake and add a heart-shaped jelly sweet for the nose. Use Pocky sticks, Matchmakers or liquorice cut into lengths for the whiskers.

Nutrition Facts : Calories 575 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 61 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

BLACK CAT POPS



Black Cat Pops image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h5m

Yield 12 pops

Number Of Ingredients 8

8 ounces (about 24) dried Mission figs, stemmed and coarsely chopped
1 tablespoon creamy unsalted almond butter
1 tablespoon water
1/2 cup dark (53% cacao) chocolate chips
1 teaspoon coconut or grapeseed oil, plus 1/2 teaspoon
2 ounces white chocolate, chopped
Orange food coloring
One 4-inch piece of strawberry or raspberry fruit leather

Steps:

  • Line a small baking sheet with parchment paper or a silicone mat. Set aside.
  • In a food processor, combine the figs, almond butter and water. Blend until smooth, scraping down the side of the bowl as needed with a rubber spatula. Using a small ice-cream scoop, scoop 1 tablespoon of the fig mixture at a time and roll into 1 1/2-inch balls. Insert a lollipop stick into each fig ball.
  • Place the chocolate chips and 1 teaspoon of the oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes.
  • Drop the fig balls into the melted chocolate and, using a fork, roll to coat evenly. Remove the fig balls, allowing any excess chocolate to drip back into the bowl, and place on the baking sheet. Refrigerate for 1 hour, or until the chocolate has set.
  • Using a small pair of scissors, cut the fruit leather into small squares to make noses for the cats and triangles for the ears. Dip the ends of the ears in the leftover dark chocolate and stick them on the cats. Repeat with the squares for the noses.
  • Place the white chocolate and remaining 1/2 teaspoon of the oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes. Cool slightly. Transfer the chocolate to a piping bag fitted with a small plain tip. Pipe eyes and whiskers on the cats. Refrigerate until set, about 30 minutes.

Nutrition Facts : Calories 87 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 7 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 1 grams, Sugar 10 grams

BLACK CAT



Black Cat image

A great martini using black vodka. Blavod is the worlds first black vodka it is a premium quality vodka from the United Kingdom. The only difference from regular vodkas is that it is black. The black colour comes from a little-known Burmese herb named Black Catechu. While its color makes the statement, Blavod's smooth, pure taste defines its character. Perfect for Halloween!!!

Provided by NcMysteryShopper

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 2

2 ounces blavod black vodka
1/2 ounce Chambord raspberry liquor

Steps:

  • Combine in a shaker with a cup of ice.
  • Shake well and strain into a chilled martini glass.

Nutrition Facts : Calories 138.7, Sodium 0.6

BLACK CAT COOKIES



Black Cat Cookies image

Our children look forward to helping me bake these cute cat cookies each year. They've become experts at making the faces with candy corn and Red Hots. -Kathy Stock, Levasy, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 12

1 cup butter, softened
2 cups sugar
2 large eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
24 wooden craft or Popsicle sticks
48 candy corn candies
24 Red Hot candies

Steps:

  • In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets., Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350° for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and Red Hots for noses. Remove to wire racks to cool.

Nutrition Facts : Calories 430 calories, Fat 17g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 334mg sodium, Carbohydrate 66g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.

BLACK CAT CUPCAKES



Black Cat Cupcakes image

If a black cat crosses your path, we hope it's one of these cute chocolaty creations. This time-saving recipe relies on a boxed cake mix and a can of prepared frosting jazzed up with simple cookie and candy decorations. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 4

1 package chocolate cake mix (regular size)
1 can (16 ounces) dark chocolate frosting
12 Oreo cookies, quartered
Assorted candies: M&M's, black licorice, Runts and Starburst

Steps:

  • Prepare and bake cake mix according to package directions for cupcakes, filling paper-lined muffin cups two-thirds full. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a star tip, frost tops of cupcakes. Insert two cookie pieces into each for ears, splitting Oreos if desired to expose filling. Decorate faces as desired with assorted candies.

Nutrition Facts : Calories 259 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 234mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.

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