GRAVEYARD CAKE
Underneath tasty tombstones, ghosts, pumpkins, worms and soil that make this dessert a conversation piece, you'll find a delectable chocolate cake made from scratch in a few simple steps. It's a recipe I use year-round with different frostings. -Vicki Schlechter, Davis, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, combine butter, water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes., Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat; stir in sugar and vanilla. Pour over warm cake. Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely. , For tombstone, use icing to decorate vanilla cookies with words or faces; place on cake. For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired. Refrigerate for at least 1 hour. Just before serving, add pumpkins and gummy worms if desired.
Nutrition Facts : Calories 483 calories, Fat 22g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 423mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.
GRAVEYARD CAKE
Our rich graveyard cake-a pumpkin spice cake with bleeding chocolate glaze-is the ultimate sweet addition to your Halloween menu. Espresso shortbread headstones mark each slice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-by-13-inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Generously butter a 9-by-13-inch cake pan. Line with parchment paper; butter lining. Dust with flour; tap out excess. Set pan aside.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low; alternate between adding flour mixture and buttermilk, beginning and ending with flour. Add pumpkin, and beat until completely combined.
- Pour batter into the prepared pan. Bake until golden and a cake tester inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold; peel off parchment. Let cool completely on rack, top side up.
- Set cake and rack on a baking sheet lined with parchment paper. Pour warm chocolate glaze over cake. Using a small offset spatula, gently smooth glaze over top of cake, letting it drip down sides. Let stand at room temperature, or refrigerate until set. Arrange 6 headstones on top; serve with the remaining.
SPOOKTACULAR HALLOWEEN GRAVEYARD CAKE
This is a great cake, perfect for Halloween parties, that is a take-off of the stand-by graveyard pudding. I noticed pudding is less popular than cake, and of course, cake is more suited for parties, especially those with kids. You can use your choice of cake flavor, but pay attention to the cookie crumbs you use in that case so they are compatible flavors. You also probably wouldn't want to use chocolate icing with a pumpkin cake, but if you wanted a pumpkin frosting, that would be good, or else use vanilla.You can use whipped cream to make the ghosties, but be aware that if you do this, the cake needs to remain chilled, and the whipped cream does try to sag and run after awhile (so don't do that too far in advance). The marshmallow ghosties are more durable at room temp. Those are often sold near displays of halloween candy, not necessarily by the bags of marshmallows.
Provided by PalatablePastime
Categories Dessert
Time 50m
Yield 1 decorated cake, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Mix together cake mix, water, oil, and eggs according to package directions.
- If your package requires different ingredients to make cake, follow those instructions instead.
- Grease and flour a glass 13x9-inch cake pan.
- If you use a dark or coated pan, do your baking at 325°F.
- Pour batter into prepared pan and bake in a preheated oven for approx 35 minutes (38-40 minutes for dark or coated pans) or until cake is done.
- Allow cake to cool in the pan.
- Spread frosting evenly on cooled cake.
- Sprinkle frosting with crumbled cookies (oreos or whatever you are using).
- Using gel frostings, write sayings on 1/2 of the milano cookies (some sayings might be"Justin Tyme","Yul B Next","RIP","M T Tomb","Will B Back","Barry M Deep", etc).
- Press 1/2 of cookie down into cake and icing to resemble a standing tombstone.
- Arrange ghost marshmallows in a standing position on top of cake.
- Scatter candies and/or sprinkles or sugars on cake to garnish.
Nutrition Facts : Calories 602.2, Fat 29.5, SaturatedFat 5.7, Cholesterol 69.8, Sodium 641.6, Carbohydrate 78.9, Fiber 1.6, Sugar 52.1, Protein 7.3
MILK CHOCOLATE GRAVEYARD CAKE
Provided by Anne Thornton, Host of Dessert First
Time 2h35m
Yield 1 (9-inch) cake
Number Of Ingredients 30
Steps:
- For the cake: Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.
- Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
- Pour half the batter in each pan and spread evenly with a spatula or butter knife. Bake until a toothpick comes out clean, about 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.
- To assemble: Put some Milk Chocolate Buttercream on top of 1 cake layer, pushing out to the sides a bit. Sprinkle some ground up chocolate wafers on top. Place the other cake layer on top and flip it over so the flat surface is up. Ice with the rest of the buttercream. Don't try to make it perfectly smooth, the more bumpy it is the better, we're creating a graveyard!
- With your black gel, write out RIP on the chocolate sandwich cookies to make them look like gravestones.
- Sprinkle more ground wafers on top of the cake to look like dirt. Pat some more around the sides. Take your chocolate tree and put right through the cake in the back. Add some gravestones and some pumpkins. And the chocolate bones, pressing into the sides like an X. Arrange chunks of rock candy around.
- Combine the butter, salt and 2 cups of the confectioners' sugar in a mixer with the whisk attachment. Beat until light and fluffy. Add the melted chocolates, vanilla and the remaining 3 cups sugar. Whisk on medium-high until smooth and fluffy.
- Put the chips in a heatproof glass bowl over a pot of simmering water. Stir to melt. Fill a zip top bag with the melted chocolate and pipe it out on a baking sheet lined with foil in the shape of a tree. Let cool.
- Put the chips in a heatproof glass bowl over a pot of simmering water. Stir to melt. Add the melted butter to the chips to make the mixture more workable. Take your pretzel stick and push a marshmallow on each side. Coat in the white chocolate, and let dry on parchment paper.
HAUNTED GRAVEYARD CAKE
The perfect centrepiece for a Halloween celebration, this cake is guaranteed to make your party extra spooky
Provided by Good Food team
Categories Afternoon tea, Treat
Time 2h45m
Number Of Ingredients 14
Steps:
- To make the ghosts, heat oven to 110C/90C fan/gas ¼. Whip the egg white in a clean bowl until stiff peaks form. Whisk in the sugar a tbsp at a time and keep whisking for a couple of mins until the mixture is thick and resembles shaving foam. Gently spoon the mixture into a large freezer bag, then cut a 1.5cm hole in one of the corners. Cover a baking sheet with some baking parchment. Carefully squeeze a small circle of whipped egg white out of the bag, pulling upwards as you do to make a ghost shape. Repeat until the mixture is used up - you should get about 15 ghosts. Bake for 1½ hrs until crisp. Can be stored in an airtight container for up to 2 days.
- Now make the cake. Heat oven to 180C/160C fan/gas 4. Tip the cocoa powder, self-raising flour and sugar into a large bowl, breaking up any clumps of sugar. Mix together the eggs, milk and oil in a measuring cup or bowl, then pour over the dry ingredients and stir everything together until smooth. Grease and line a deep baking dish (20 x 30 x 5cm) with baking parchment. Pour in the cake mixture and bake for 30 mins. Leave to cool, then turn out onto a serving plate. Alternatively, wrap well and store for up to 2 days.
- Finish decorating the cake: heat cream in a saucepan until just boiling. Place the dark chocolate in a large bowl and pour over the hot cream. Stir until the chocolate melts. Use a clean brush to paint a layer of chocolate over 7 rich tea finger biscuits, then set aside to cool. Pour the rest of the chocolate mixture over the cake and smooth over with a knife. Whizz the chocolate cookies, or bash in a freezer bag with a rolling pin, until small crumbs form. Sprinkle over the top of the cake.
- Place the white chocolate in a small bowl, set over a pan of simmering water. Leave for 5 mins or until melted, then spoon into a small freezer bag. Wait for 10 mins so the mixture is not too runny, then cut a tiny hole in one corner of the bag. Pipe out 2 small blobs onto each ghost, place a silver ball on each to make eyes, then pipe out suitable words and shapes on the gravestones. Leave for 30 mins to set, then push the biscuit gravestones into the cake and arrange the ghosts around. To get the ghosts to 'fly', push a thin wire (you can get these from a florist shop - remember to remove before eating) into the bottom of the ghost, then place in the cake, hiding the wire behind a gravestone.
Nutrition Facts : Calories 721 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 66 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.63 milligram of sodium
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GRAVEYARD CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 24Total Time 1 hr 20 minsCategory DessertCalories 190 per serving
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray 15x10x1-inch pan with cooking spray. Make cake batter as directed on box. Pour batter into pan; spread evenly. Bake 17 to 22 minutes (19 to 26 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool completely in pan, about 30 minutes.
- Meanwhile, place sheet of foil on cookie sheet. Spoon melted candy melts into small resealable food-storage plastic bag; seal bag. Cut small hole in corner of bag. Squeeze melted candy in shape of tree onto foil. Refrigerate tree. Squeeze melted candy on sandwich cookies to look like tombstones.
- In small bowl, mix frosting and food color until blended. Reserve 1/4 cup frosting for roof and decorations. Frost cake with remaining frosting. With sharp knife, cut peaks in one short side of each of 2 graham crackers. Insert crackers into cake for front and back of haunted house. Break 1 graham cracker in half crosswise; insert into cake for sides of house. Frost 2 graham crackers; place on house for roof.
- Break up 1 chocolate graham cracker; arrange on cake for walkway and on house for windows and door. Arrange peanut butter pieces along edge of walkway. Pipe line of frosting along top of house; arrange candy corn in frosting.
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- Whisk together flour, baking soda and salt. In a separate bowl, stir together cocoa and water; whisk in milk until smooth. Set aside.
- Using an electric mixer, cream butter and sugar until fluffy; scrape bowl. Beat in eggs and vanilla. Add flour and cocoa mixtures, alternating each 3 times, scraping bowl (batter may separate a bit).
- Spread batter in prepared pan. Bake, rotating halfway through, until a toothpick inserted in center comes out clean, about 35 minutes. Cool in pan for 1 hour. Run a knife around edge of cake and turn out onto a platter.
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