Graveyard Cake For Halloween Recipes

SPOOKTACULAR HALLOWEEN GRAVEYARD CAKE

Spooktacular Halloween Graveyard Cake image

This is a great cake, perfect for Halloween parties, that is a take-off of the stand-by graveyard pudding. I noticed pudding is less popular than cake, and of course, cake is more suited for parties, especially those with kids. You can use your choice of cake flavor, but pay attention to the cookie crumbs you use in that case so they are compatible flavors. You also probably wouldn't want to use chocolate icing with a pumpkin cake, but if you wanted a pumpkin frosting, that would be good, or else use vanilla.You can use whipped cream to make the ghosties, but be aware that if you do this, the cake needs to remain chilled, and the whipped cream does try to sag and run after awhile (so don't do that too far in advance). The marshmallow ghosties are more durable at room temp. Those are often sold near displays of halloween candy, not necessarily by the bags of marshmallows.

Provided by PalatablePastime

Categories Dessert

Time 50m

Yield 1 decorated cake, 8-12 serving(s)

Number Of Ingredients 12

Ingredients

1 (18 1/4 ounce) package cake mix (I used Duncan Hines Moist Deluxe Devil's Food)
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
10 ounces nabisco Oreo cookies, crushed (may use gingersnap crumbs if it goes with your cake)
6 -10 pepperidge farm milano cookies (or suitable oval shaped butter cookies)
1 1/2-2 cups prepared vanilla frosting (or other suitable flavor)
1 -4 package cake decorating gel (green, black, orange or brown, etc, as needed)
1 cup candy corn (or pumpkin-shaped candy)
1/4 cup harvest colored sprinkles or 1/4 cup colored crystal sugar (orange, green, yellow, etc)
6 -12 laboratory decorative candies (chocolate candy foil-wrapped like eyeballs, ears, lips, body parts, etc) (optional)
4 -6 ghost-shaped peeps marshmallows (may also use cats or pumpkins)

Steps:

Preheat oven to 350°F.
Mix together cake mix, water, oil, and eggs according to package directions.
If your package requires different ingredients to make cake, follow those instructions instead.
Grease and flour a glass 13x9-inch cake pan.
If you use a dark or coated pan, do your baking at 325°F.
Pour batter into prepared pan and bake in a preheated oven for approx 35 minutes (38-40 minutes for dark or coated pans) or until cake is done.
Allow cake to cool in the pan.
Spread frosting evenly on cooled cake.
Sprinkle frosting with crumbled cookies (oreos or whatever you are using).
Using gel frostings, write sayings on 1/2 of the milano cookies (some sayings might be"Justin Tyme","Yul B Next","RIP","M T Tomb","Will B Back","Barry M Deep", etc).
Press 1/2 of cookie down into cake and icing to resemble a standing tombstone.
Arrange ghost marshmallows in a standing position on top of cake.
Scatter candies and/or sprinkles or sugars on cake to garnish.

Nutrition Facts : Calories 602.2, Fat 29.5, SaturatedFat 5.7, Cholesterol 69.8, Sodium 641.6, Carbohydrate 78.9, Fiber 1.6, Sugar 52.1, Protein 7.3

GRAVEYARD CAKE

Graveyard Cake image

Our rich graveyard cake-a pumpkin spice cake with bleeding chocolate glaze-is the ultimate sweet addition to your Halloween menu. Espresso shortbread headstones mark each slice.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 9-by-13-inch cake

Number Of Ingredients 15

Ingredients

8 ounces (2 sticks) unsalted butter, softened, plus more for pan
4 cups cake flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned solid-pack pumpkin
Bleeding Chocolate Glaze for Graveyard Cake
Espresso Shortbread Headstones
1 tablespoon ground ginger

Steps:

Preheat oven to 350 degrees. Generously butter a 9-by-13-inch cake pan. Line with parchment paper; butter lining. Dust with flour; tap out excess. Set pan aside.
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low; alternate between adding flour mixture and buttermilk, beginning and ending with flour. Add pumpkin, and beat until completely combined.
Pour batter into the prepared pan. Bake until golden and a cake tester inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold; peel off parchment. Let cool completely on rack, top side up.
Set cake and rack on a baking sheet lined with parchment paper. Pour warm chocolate glaze over cake. Using a small offset spatula, gently smooth glaze over top of cake, letting it drip down sides. Let stand at room temperature, or refrigerate until set. Arrange 6 headstones on top; serve with the remaining.

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