Halloween Monster Of A Cake Recipes

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HALLOWEEN MONSTER CAKE



Halloween Monster Cake image

Enjoy this creatively decorated monster cake - perfect dessert for a Halloween celebration.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy creamy white frosting
Black food color
Betty Crocker™ green neon gel food color
Betty Crocker™ black decorating icing (from 4.25-oz tube)
2 pieces black string licorice (5 to 6 inch)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Place cake, bottom side up, on large platter or foil-covered cookie sheet. Remove 2 tablespoons of white frosting from container; set aside. Remove one-third of the frosting (about 1/2 cup) to small bowl. Tint black; set aside. Tint remaining frosting neon green. Frost sides and top of cake with neon green frosting.
  • Using picture as a guide, use decorating icing with a round tip to outline hair. Add licorice pieces for eyebrows. Use reserved white frosting to form eyes. Use icing to outline remaining facial features. Spread black frosting within the outlines to fill in the hair. Store loosely covered.

Nutrition Facts : Calories 380, Carbohydrate 54 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 37 g, TransFat 2 g

MATCHA MONSTER BUNDT CAKE



Matcha Monster Bundt Cake image

Provided by Molly Yeh

Categories     dessert

Time 4h10m

Yield 8 servings

Number Of Ingredients 15

Butter, for greasing the pan
2 1/2 cups all-purpose flour, plus more for dusting the pan
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2/3 cup brewed coffee
1/2 cup unrefined coconut oil
1/3 cup unsweetened cocoa powder
4 ounces semisweet chocolate, chopped
One 14-ounce can coconut milk
1 teaspoon vanilla
2 large eggs, lightly beaten
16 ounces white chocolate, chopped (or white chocolate chips)
2 teaspoons cooking-grade matcha
Candy eyeballs, for decorating

Steps:

  • Preheat the oven to 350 degrees F. Generously grease a 10- to 12-cup bundt pan with the butter, then dust it with flour, tapping out any excess.
  • Whisk together the flour, sugar, baking soda and salt in a large mixing bowl; set aside.
  • Heat the coffee, coconut oil, cocoa powder, semisweet chocolate and 1/3 cup of the coconut milk in a small saucepan over medium heat, stirring frequently, until the chocolate is melted and makes a smooth sauce, 4 to 5 minutes. Fold the chocolate mixture into the flour mixture until smooth and combined. Fold in the vanilla and eggs until smooth.
  • Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack set inside a baking sheet to cool completely, 1 to 2 hours.
  • Meanwhile, make the ganache: Put the white chocolate in a heatsafe bowl; set aside.
  • Sift the matcha into a saucepan and whisk in 1/4 cup of the coconut milk. Keep whisking until no lumps remain. Whisk in the remaining coconut milk. Set over medium heat and cook, stirring often, until the mixture just begins to boil. Pour it over the white chocolate, let it sit for a few seconds, then stir it all together until the chocolate melts. Let the ganache cool slightly, stirring often, until no longer hot to the touch and thickened but still pourable.
  • Pour 1 cup of the ganache over the cake and refrigerate until hardened, about 10 minutes. Pour the remaining ganache over the cake and refrigerate until hardened, about 10 minutes. Scrape the ganache at the bottom of the baking sheet back into the bowl and pour it over top once more. Let it harden, about 10 minutes.
  • Decorate the cake with candy eyeballs, then slice and serve.

HALLOWEEN MONSTER OF A CAKE



Halloween Monster of a Cake image

I made this for Halloween Night and my guests were so impressed. My dad couldn't stop raving about it, he thought I bought it from a bakery or Cake Boss! The pistachio filling is soooo good. I serve with Blue Bunny Pistachio Almond ice cream, yum! Please read directions throughly before starting the tips will help. Recipe from Phyllis Hoffman "Celebrate" Halloween Edition

Provided by Amber C.

Categories     Dessert

Time 2h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 23

1 (18 1/4 ounce) box devil's food cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 (18 1/4 ounce) box white cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
1 teaspoon green food coloring
2 (3 1/2 ounce) boxes pistachio flavored instant pudding mix
2 cups heavy whipping cream
1 cup sour cream
1/2 cup whole milk
1/2 cup powdered sugar
12 ounces semi-sweet chocolate chips or 12 ounces chopped bittersweet chocolate, good quality Ghiradelli
6 ounces milk chocolate chips, good quality Ghiradelli
1 cup heavy whipping cream
2 tablespoons heavy whipping cream
1 cup unsalted butter
2 tablespoons unsalted butter
1/4 cup Kahlua, mocha flavored, coffee-flavored liquer
1 teaspoon vanilla extract or 1 teaspoon mexican vanilla
1 1/2-2 cups chopped pistachios

Steps:

  • Cake:.
  • Preheat oven to 350.
  • Spray 4, 8-9" round cake pans with nonstick spray and flour.
  • Line bottom of pans with parchment paper, spray parchment; set aside.
  • Prepare devil's food cake mix according to package directions (I listed the ing. for Betty Crocker cake mix, not sure if all brands use the same ing.)Divide between 2 pans and bake according to package directions.
  • Cool COMPLETELY.
  • Prepare white cake mix according to package directions, add green food coloring.
  • Divide batter between 2 remaining pans and bake according to package directions.
  • Cool COMPLETELY.
  • *Tips* I cut off the rounded tops of cakes to even them out and then put in freezer so when I frost the crumbles will not get in frosting. Put a sheet of wax paper on cake stand or plate then put cake layers on, when you are done just pull out the wax paper and your plate will be clean. Put the top of cakes facing down so you have a nice flat area to spread filling and frost top layer.
  • Spread Pistachio filling evenly between layers (about 1 1/8-1/4c each).
  • Spread Chocolate Ganache Icing evenly over top and sides of cake, if icing sets up on cake before you can blend it all put cake in oven on WARM setting for a bit to soften then blend top and sides well.
  • Garnish with chopped pistachios.
  • Pistachio Filling:.
  • In a lg bowl, combine pudding mix, cream, sour cream, milk and powdered sugar.
  • Beat at med speed with an electric mixer until stiff peaks form, refrigerate at least one hour or until ready to use.
  • Chocolate Ganache Icing:.
  • In a lg bowl, place chocolate; in a lg saucepan combine cream, butter, liquer and vanilla.
  • Bring to a boil over med-high heat; pour over chocolate whisking until chocolate is melted and smooth.
  • Refrigerate for 45 min to an hour until spreading consistency is reached.

Nutrition Facts : Calories 1322.7, Fat 90.1, SaturatedFat 40.7, Cholesterol 237.9, Sodium 980.8, Carbohydrate 122.3, Fiber 5.2, Sugar 88.5, Protein 15.2

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