Monster Coffin Cake Recipes

MONSTER COFFIN CAKE

Monster Coffin Cake image

Whip up a Halloween treat in no time with the Monster Coffin Cake recipe. You don't need to be a baker (or a monster-wrangler) to make this monster coffin cake! Take a pound cake out of the freezer and we'll tell you how we did it.

Provided by My Food and Family

Categories Recipes

Time 20m

Yield Makes 12 servings.

Number Of Ingredients 10

Ingredients

1/3 cup KOOL-AID Grape Flavor Sugar-Sweetened Drink Mix
2 Tbsp. hot water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup thawed COOL WHIP Whipped Topping
4 vanilla creme-filled chocolate sandwich cookies, divided
1 pkg. (10.75 oz.) frozen pound cake, thawed
10 JET-PUFFED Miniature Marshmallows
1 JET-PUFFED Marshmallow
black decorating gel
3 worm-shaped chewy fruit snacks

Steps:

Place drink mix in large bowl. Add hot water; stir until drink mix is completely dissolved. Add cream cheese; beat with electric mixer on medium speed until well blended. Gently stir in whipped topping with wire whisk. Remove 1/2 tsp. of the cream cheese mixture for later use; set remaining cream cheese mixture aside.
Crush 3 of the cookies; place cookie crumbs in shallow dish. Set aside. Cut cake lengthwise in half. Frost cake top with some of the remaining cream cheese mixture. Dip in cookie crumbs until evenly coated; set aside. Place cake bottom on serving platter; frost top and sides with some of the remaining cream cheese mixture. Place cake top next to cake bottom to resemble coffin lid. Frost sides and cut side of cake top with remaining cream cheese mixture.
Place remaining cookie in center of cake bottom to resemble a body. Line up two rows of 3 mini marshmallows each at bottom of "body" to resemble legs. Place 2 miniature marshmallows on sides of "body" to resemble arms. Place large marshmallow at top of "body" to resemble head. Using reserved 1/2 tsp. cream cheese mixture, attach 2 miniature marshmallows to sides of "head" to resemble ears. Use decorating gel to draw mouth and eyes. Top cake with fruit snacks.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

MONSTER COOKIE CAKE

Monster Cookie Cake image

For when you don't want to choose between a cookie or a cake, this new recipe from the Betty Crocker™ Kitchens is loaded with goodies and is a chocolate-peanut butter lover's dream dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 12

Number Of Ingredients 9

Ingredients

1 pouch (17.5 oz) Betty Crocker™ Cookie Mix Peanut Butter
Vegetable oil, water and egg called for on cookie mix pouch
1/2 cup creamy peanut butter
1/2 cup quick-cooking oats
1/2 cup M&M's® milk chocolate candies
1/2 cup semisweet chocolate chips
1/4 cup chopped cocktail peanuts
3/4 cup Betty Crocker™ Rich & Creamy Frosting Chocolate (from 16-oz container)
1 tablespoon M&M's® milk chocolate candies

Steps:

Heat oven to 325°F. Spray bottom and sides of 9-inch springform pan with cooking spray.
In large bowl, mix cookie mix, vegetable oil, water, egg, peanut butter and oats with spoon until mixture comes together. Stir in 1/2 cup candies, the chocolate chips and peanuts. Press into pan.
Bake 26 to 30 minutes or until golden brown. Cool 10 minutes; release side of pan. Cool completely, about 1 hour.
When ready to serve, fit small decorating bag with 1/2-inch star piping tip; fill with frosting. Pipe 12 rosettes around top outer edge of cake; garnish with 1 tablespoon candies. Store in airtight container at room temperature.

Nutrition Facts : Calories 470, Carbohydrate 57 g, Cholesterol 15 mg, Fat 3 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 38 g, TransFat 0 g

SILLY MONSTER CAKE

Silly Monster Cake image

With a box of Betty Crocker cake mix, ready-made frosting, and Fruit Roll-Ups, it's scary how easy it is to make this birthday cake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h35m

Yield 12

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
3 containers Betty Crocker™ Rich & Creamy or Whipped vanilla frosting
Neon orange food color
2 rolls Betty Crocker™ Blastin' Berry Fruit Roll-Ups® chewy fruit snack (from 5-oz box)
3 to 4 pieces black string licorice
Small black gumdrop
2 sugar-style ice cream cones with pointed ends
2 wooden skewers (4 inch)

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray.
Make and bake cake mix as directed on box for 8-inch rounds, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cakes 30 minutes to 1 hour or until firm.
In medium bowl, mix 2 containers frosting and orange food color. On serving plate, place 1 cake layer, rounded side down. Spread with 1 cup of the orange frosting. Top with second cake layer, rounded side up. Spread thin layer of orange frosting over cake to seal in crumbs. Refrigerate or freeze 30 minutes to 1 hour.
Frost top and side of cake with orange frosting, using back of spoon to create texture.
Spread large circle of vanilla frosting for eyeball. Unroll 1 fruit snack; cut out small circle for eye and teeth for mouth. Place circle in center of eye. Top with gumdrop. Spread vanilla frosting for mouth; add fruit roll-up for teeth. Outline each with black licorice; add eye lashes.
Unroll remaining fruit snack; wrap around ice cream cone. Insert skewers at top of cake; attach cones to look like horns.

Nutrition Facts : Calories 710, Carbohydrate 112 g, Cholesterol 45 mg, Fat 5 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 7 g

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