Trick Or Treat Cake Recipes

TRICK-OR-TREAT CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased and floured 13x9-in. baking pan. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Transfer the cake to a 20x17-in. covered board. Cut a zigzag pattern on one short end of cake to resemble the top of a treat bag. Spread top and sides of cake with frosting; decorate, as desired, with gels and candies.

TRICK OR TREAT CAKE RECIPE RECIPE

Steps:

• Prepare cake batter according to package directions. Grease and flour a 9x13-inch pan.
• Divide the batter into 3 bowls, ½ of the batter in one bowl and ¼ in the other two bowls.
• Add orange food coloring to ¼ of the batter to reach the desired color. Add the cocoa powder to the second bowl with ¼ of the batter. Mix well.
• Pour about ¼ cup of the white batter into the pan. Alternate pouring the different colors of batter ¼ cup at a time, one on top of the other (e.g. white, orange, white, brown). Bake according to package directions.
• Either cool and frost with frosting (see recipe below) or make a poke cake.
• Orange Poke Cake:
• Poke holes all over the top of the cooled cake using a skewer or chopstick (or similar).
• Dissolve Jell-O in 1 cup of boiling water. Once completely dissolved, stir in cold water. Gently pour over the cake and refrigerate for about 3 hours.
• Chocolate Frosting:
• Mix together powdered sugar and cocoa; set aside.
• In another bowl, combine milk and vanilla then set aside.
• Combine shortening and butter in a bowl. Beat until creamed.
• Slowly alternate adding cocoa mixture and milk mixture. Beat for about 3 minutes until combined and fluffy.

TRICK-OR-TREAT CHEESECAKE

Steps:

• Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
• In medium bowl, mix cookie crumbs, sugar and butter. Press on bottom of pan. In large bowl, beat cream cheese and sweetened condensed milk with electric mixer until smooth. Beat in eggs, one at a time, just until blended. Stir in vanilla and candy. Pour over crust.
• Bake 40 to 50 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Cover and refrigerate any remaining cheesecake.