FRANKENSTEIN CAKE
Convenience items like a cake mix and canned frosting make this clever dessert a breeze to prepare. It always elicits oohs and ahhs at Halloween parties.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-15 servings.
Number Of Ingredients 10
Steps:
- Prepare cake batter according to package directions. Pour into a greased and waxed paper-lined 13-in. x 9-in. baking pan. In a small bowl, beat the cream cheese, sour cream, sugar, egg and vanilla until smooth. Drop by tablespoonfuls about 1 in. apart onto batter. , Bake at 350° for 40-45 minutes or until center is firm when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , To make Frankenstein, cut a piece of cake for the head (about 10 in. x 7-3/4 in.) and neck (about 2-1/2 in. x 4-1/2 in.). Cut two pieces for ears (about 2-3/4 in. x 1/2 in.). Save remaining cake for another use. Position head, neck and ears on a covered board., Place 1/4 cup whipped topping in a small bowl; tint dark green with moss green food coloring. Cut a small hole in the corner of a small plastic bag; insert round pastry tip #3 and fill with tinted topping. Set aside. , Tint remaining whipped topping moss green. Frost face, neck and ears, building up areas for the forehead, nose and cheeks. With reserved dark green topping, pipe mouth, stitches on neck and forehead, and eyes with pupils., Cut a hole in the corner of a pastry or plastic bag; insert pastry tip #233. Fill with chocolate frosting; pipe hair 1-1/4 in. from top of head to forehead and about 4 in. down sides of head. Cut cake roll in half widthwise; place on each side of neck for bolts. Store in the refrigerator.
Nutrition Facts :
FRANKENSTEIN TREATS
Get monstrous on Halloween with this recipe! Crispy rice cereal, marshmallows and Betty Crocker® chocolate frosting come together to make a frightfully fun and tasty dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 18
Number Of Ingredients 10
Steps:
- Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; grease foil generously with shortening or butter. In 3-quart saucepan, melt 1/4 cup butter over medium heat. Add marshmallows; cook 2 to 3 minutes, stirring frequently, until melted. Remove from heat; stir in peanut butter until smooth. Stir in cereal.
- Press mixture evenly in pan, using greased spatula or waxed paper. Sprinkle with chocolate chips; press gently into cereal mixture. Cool completely, about 30 minutes.
- Line cookie sheets with waxed paper. Use foil to lift bars out of pan. Cut into 6 rows by 3 rows. In microwavable bowl, microwave candy melts uncovered on High 1 minute or until melted; stir until smooth. Dip top of each bar into melted candy; smooth top with spatula. Sprinkle crushed cookies on top edge of dipped bars for "hair." Place on cookie sheets. Firmly press pretzel pieces halfway into sides of each treat. Use frosting to attach 2 candy eyes to each face. Spoon remaining frosting into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above frosting; squeeze to pipe frosting onto treats for "scars" and mouths.
Nutrition Facts : Calories 320, Carbohydrate 46 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 200 mg
BRIDE OF FRANKENSTEIN CAKE
Go wild with ready-made decorating gel and icing on this wacky cake--all you need to add is the scream!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray two 9x5-inch loaf pans with cooking spray. Make cake batter as directed on box; pour into pans. Bake 32 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- Trim about 1/4 inch off top of each cake to level. On long serving platter (at least 18 inches), place cakes bottom sides up to make long rectangle.
- In small bowl, mix 1/3 cup of the frosting and the green food color until well blended. Frost one-fourth of cake (top and sides) with green frosting for face. Frost remaining cake with remaining white frosting.
- Using ribbon tips on decorating icing cans, draw alternating white and blue lines, beginning at edge of green frosting, to far end of cake.
- Place 1 green gumdrop on each side of face for ears and 1 for nose. For eyes, press white gumdrops, small ends down, on face. Use decorating gels for eye pupils, eye lashes, nose and lips. Store loosely covered.
Nutrition Facts : Calories 490, Carbohydrate 77 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 350 mg, Sugar 53 g, TransFat 2 g
FRANKENSTEIN ICE CREAM CAKE
This is a hit with kids at Halloween. It looks difficult, but it is truly easy!
Provided by Laura
Categories Ice Cream Cake
Time 7h
Yield 16
Number Of Ingredients 11
Steps:
- Put ice cream in the refrigerator to soften while you make whipped cream frosting.
- Beat cream in a bowl using an electric mixer until stiff peaks almost form. Add white sugar, whipped cream stabilizer, vanilla extract, and green food coloring to whipped cream; beat until stiff peaks form.
- Scoop softened ice cream into a large bowl; stir until a uniform consistency is reached. The ice cream shouldn't be completely melted, but firm enough to hold form. Scoop ice cream into the loaf pan and spread evenly using a spatula, trying to avoid creating air bubbles.
- Mix crushed cookies and melted butter together in a bowl. Pat cookie mixture the ice cream for the "hair"; freeze for 5 hours. Run a knife along the edges of the pan and carefully flip it upside-down over a cake platter. Return cake to the freezer until firm, at least 30 minutes.
- Spread whipped cream evenly over the top and sides of cake. Freeze cake until solid, about 1 hour more.
- Spoon hot fudge sauce onto the cake creating "eyes", a "mouth", and "hairline"; top hot fudge areas with sprinkles. Place 1 cookie on each side of the bottom of the cake for the "neck bolts". Freeze cake until ready to eat.
Nutrition Facts : Calories 541.9 calories, Carbohydrate 42 g, Cholesterol 150.4 mg, Fat 39.2 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 21.9 g, Sodium 174.8 mg, Sugar 33.3 g
FRANKENSTEIN SNACK CAKES
Frankenstein once said, "Satan has his companions, fellow-devils, to admire and encourage him; but I am solitary and detested." Now it's your turn to break the mold by making Frankenstein a few tasty, matcha-infused pals.
Provided by Food.com
Categories Dessert
Time 41m
Yield 9 snack cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Grease a square 9x9 baking pan. Set aside.
- In a small bowl, whisk together flour, matcha powder, baking powder, and salt.
- In a large bowl, whisk together egg yolks, granulated sugar, and milk until pale in color.
- In a third bowl, whip egg white to medium-stiff peaks.
- Add dry flour mixture to yolk mixture. Fold to combine. Then add whipped eggs in three additions. Gently fold to incorporate egg whites.
- Pour batter into prepared baking pan. Use a spatula to spread batter into an even layer. Bake for 9-11 minutes or until a toothpick comes out clean. Remove from oven and run an offset spatula around the edges of the pan to loosen the cake. Let cool completely.
- Use a knife, wet with warm water, to cut the cake into 3 inch squares.
- Decorate with icing for hair and stitches, add sprinkles and candies for bolts and eyes.
Nutrition Facts : Calories 159.2, Fat 3, SaturatedFat 1, Cholesterol 104, Sodium 147.9, Carbohydrate 27.9, Fiber 0.4, Sugar 17.1, Protein 5.1
FRANKENSTEIN ICE CREAM CAKE
This is a hit with kids at Halloween. It looks difficult, but it is truly easy!
Provided by Laura
Categories Ice Cream Cake
Time 7h
Yield 16
Number Of Ingredients 11
Steps:
- Put ice cream in the refrigerator to soften while you make whipped cream frosting.
- Beat cream in a bowl using an electric mixer until stiff peaks almost form. Add white sugar, whipped cream stabilizer, vanilla extract, and green food coloring to whipped cream; beat until stiff peaks form.
- Scoop softened ice cream into a large bowl; stir until a uniform consistency is reached. The ice cream shouldn't be completely melted, but firm enough to hold form. Scoop ice cream into the loaf pan and spread evenly using a spatula, trying to avoid creating air bubbles.
- Mix crushed cookies and melted butter together in a bowl. Pat cookie mixture the ice cream for the "hair"; freeze for 5 hours. Run a knife along the edges of the pan and carefully flip it upside-down over a cake platter. Return cake to the freezer until firm, at least 30 minutes.
- Spread whipped cream evenly over the top and sides of cake. Freeze cake until solid, about 1 hour more.
- Spoon hot fudge sauce onto the cake creating "eyes", a "mouth", and "hairline"; top hot fudge areas with sprinkles. Place 1 cookie on each side of the bottom of the cake for the "neck bolts". Freeze cake until ready to eat.
Nutrition Facts : Calories 541.9 calories, Carbohydrate 42 g, Cholesterol 150.4 mg, Fat 39.2 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 21.9 g, Sodium 174.8 mg, Sugar 33.3 g
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