EYEBALL LAVA CAKE
This eyeball cake is the stuff of Halloween nightmares: When you slice into it, a gush of raspberry jam flows out.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Prepare and bake the cake in a 10-cup Bundt pan according to the package directions. Let cool completely, then transfer to a large serving platter.
- Microwave the jam until pourable, about 2 minutes. If there are seeds, strain through a fine-mesh strainer. Pour enough jam into the hole of the cake to fill it to the top. Reserve the remaining jam.
- Microwave the taffy until soft and pliable, about 10 seconds. Put the taffy in between two 8-inch-long pieces of parchment sprayed with nonstick cooking spray. Roll it out to a 1/8-inch-thick circle using a rolling pin, then cut it with a 5-inch biscuit cutter. Warm the black gummies and roll into a marble-sized piece. Place in the middle of the blue taffy circle and roll out to create a pupil.
- Stir together the gelatin and 1/3 cup cold water in the bowl of stand mixer fitted with a whisk attachment.
- Combine the sugar, corn syrup, salt and 2/3 cup water in a small saucepan over medium-low heat. Cook, stirring occasionally, until the sugar is completely dissolved. (If any granules of sugar stick to the side of the pan, brush them back into the sugar-water mixture with a wet pastry brush.) Attach a candy thermometer to the pan and increase the heat to medium high. Cook until the mixture reaches 240 degrees F, about 5 minutes.
- With the mixer on low, slowly pour the sugar syrup into the softened gelatin. Once all the syrup is added, increase the speed to high and beat until the mixture is very thick and holds soft peaks, about 15 minutes. Beat in the vanilla.
- Coat a rubber spatula with cooking spray and while still warm, spread the marshmallow frosting all over the bundt cake. Let sit at room temperature until the frosting is completely cool and set, about 1 hour.
- Place the blue taffy piece centered on top of the cake. Use the red decorating gel to draw bloodshot lines on the outside of the cake. Serve with a butcher's cleaver.
EYEBALL POTION DESSERT
Whip up a batch of Eyeball Potion Dessert for your next Halloween party! Sometimes that creepy Halloween feeling that something is watching you isn't just a creepy feeling! It's real. It's very real. Especially with Eyeball Potion Dessert on the Halloween treats menu!
Provided by My Food and Family
Categories Halloween Desserts
Time 2h10m
Yield Makes 12 servings.
Number Of Ingredients 6
Steps:
- Using a melon baller or small ice cream scoop, place 2 small scoops (about 2 Tbsp. each) of whipped topping into each of 12 dessert dishes for "eyeballs." Place a blueberry in each scoop for the "pupil." Freeze 30 minutes or until firm.
- Meanwhile, stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 2-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Spoon gelatin into prepared dishes around each eyeball, leaving the top of the eyeballs exposed.
- Refrigerate 1-1/2 hours or until firm.
Nutrition Facts : Calories 110, Fat 3.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 18 g, Fiber 0 g, Sugar 16 g, Protein 2 g
EYEBALL POTION
Make and share this Eyeball Potion recipe from Food.com.
Provided by tazdevilfan
Categories Very Low Carbs
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- USING a melon baller or small ice cream scoop, place 2 small scoops (about 2 tablespoons each) of whipped topping into each of 12 dessert dishes for "eyeballs." Place a blueberry in each scoop for the "pupil." Freeze 30 minutes or until firm.
- MEANWHILE, stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 2-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Spoon gelatin into prepared dishes around each eyeball, leaving the top of the eyeballs exposed.
- REFRIGERATE 1-1/2 hours or until firm.
Nutrition Facts : Calories 129.8, Fat 7.1, SaturatedFat 4.4, Cholesterol 26.1, Sodium 45.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.3, Protein 16.4
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