Halloween Poison Cake Recipe Recipe 445

HALLOWEEN POISON CAKE RECIPE RECIPE - (4.4/5)

Halloween Poison Cake Recipe Recipe - (4.4/5) image

Provided by á-11624

Number Of Ingredients 13

Ingredients

COCOA ICING:
375 grams sugar, about 2 cups
250 grams soft unsalted butter, about 9 ounces
3 large eggs
250 grams all purpose flour, about 1 3/4 cups
1 1/2 teaspoon baking powder
Pinch of salt
250 milliliters milk, at room temperature, about 1 1/8 cup
2 to 3 teaspoons almond or vanilla extract
Green food coloring
Powdered icing sugar, about 1 cup
Unsweetened cocoa powder, about 3/4 cup
A few tablespoons water, boiled and brought back to lukewarm

Steps:

Preheat oven to 350°F. In a bowl sift together the all purpose flour, baking powder and a pinch of salt. Set aside. In another bowl cream the unsalted butter and sugar well together. Add the eggs one at a time, mixing well in between. Scrape down the sides when needed. Next add the flour mix in three parts and the milk in two. Mix well in between. Stir in the almond flavor. Then add drops of green food coloring. Be careful not to use too much food coloring as the color gets a little more dark while baking. Pour the green cake batter into the cake pan and smooth with a rubber spatula. To avoid the cake from getting too brown, place the cake on the lowest rack in the oven. Bake the cake for about 40-60 minutes and a cake tester comes out clean. Transfer the cake to a cooling rack and let it cool completely before you spread on the cocoa icing. Cut the cake into squares and enjoy.

HALLOWEEN POKE CAKE

Halloween Poke Cake image

This cute cake will make your favorite trick-or-treaters smile with delight when you serve it on Halloween. The moist marble cake features a buttery frosting and fun candy pumpkins on top. Out of pumpkin candies? Add candy corn instead. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 10

Ingredients

1 package fudge marble cake mix (regular size)
2 packages (3 ounces each) orange gelatin
1 cup boiling water
1/2 cup cold water
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 cup milk
1 teaspoon vanilla extract
12 to 15 candy pumpkins

Steps:

Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack for 1 hour. , In a small bowl, dissolve gelatin in boiling water; stir in cold water. With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour gelatin over cake. Refrigerate for 2-3 hours. , For frosting, in a small bowl, cream butter until fluffy. Beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Spread over cake; top with candy pumpkins. Cover and refrigerate until serving.

Nutrition Facts : Calories 425 calories, Fat 16g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 1g fiber), Protein 4g protein.

HALLOWEEN LAYER CAKE

Halloween Layer Cake image

Halloween is celebrated by young and old and I am enclosing a good cake recipe for such a festive occasion.

Provided by Carol

Categories Chocolate Cake

Time 1h

Yield 24

Number Of Ingredients 17

Ingredients

1 ¾ cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups white sugar
⅓ cup shortening
1 cup buttermilk
3 egg whites
4 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon butter
⅓ cup butter, softened
1 ½ tablespoons orange zest
1 teaspoon lemon zest
¼ teaspoon salt
1 egg yolk
4 cups sifted confectioners' sugar
1 tablespoon orange juice
2 teaspoons lemon juice

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 or 9 inch round cake pans with parchment paper.
Sift together the flour, baking soda, salt, and white sugar.
Beat shortening until light and fluffy. Mix in dry ingredients. Add 3/4 cup of buttermilk and mix until all flour is dampened. Then beat with electric mixer. Add egg whites, melted chocolate, and remaining buttermilk, beat well and pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes. When cake is cool frost between layer and over top and sides with Golden Orange Frosting. Mark outlines of Halloween cats and bats by lightly pressing paper cut-outs into frosting, then removing paper. Melt 1 square unsweetened chocolate with 1 tsp. butter. Using a brush, fill in the outlines with the chocolate mixture.
To Make Golden Orange Frosting: Cream together butter, orange rind, lemon rind, and salt. Add egg yolk and mix well. Add confectioners sugar, alternately with orange juice and lemon juice, beating well after each addition. Makes 2 cups frosting, or enough to cover tops and sides of two 9 inch layers.

Nutrition Facts : Calories 249.2 calories, Carbohydrate 43.6 g, Cholesterol 16.2 mg, Fat 8.4 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 4.1 g, Sodium 212.5 mg, Sugar 33.6 g

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