Spooky Layered Cake
Are you looking for an impressive cake for a group that is easy and frighteningly good? No need to look any further. This spooky cake has layers of orange, purple and chocolate cake, all covered in a delicious frosting that is amazing, and not overwhelming.
Then, scrumptious chocolate cookie crumbs are pressed onto the side, and finished with store purchased candy decorations, which means you can use anything you desire to top to make this ghoulishly fabulous! This truly is a show-stopper and feeds a bunch inexpensively. Come on and I’ll show you how easy it really it.
Spooky Layered Halloween Cake
1 Pillsbury Orange Funfetti Cake Mix (single layer cake mix)
1 Pillsbury Purple Funfetti Cake Mix (single layer cake mix)
1 regular package Chocolate Cake Mix
Ingredients/Supplies for cake mixes as listed on packages
Sugar decorations to go on top of cake
2 cups real butter (1 lb. box), softened but not melted
2 tsp. vanilla
1/2 tsp. salt
7 cups powdered sugar
4-8 Tbl. milk
optional: Candies to go around the bottom of the cake for decoration
Directions: Heat oven to 350 degrees.
Using 2 cake rounds, line each with parchment paper and also coat well with non-stick cooking spray.Mix the orange cake mix according to directions and pour into one of the prepared cake pans.Mix the purple cake mix according to directions and pour into one of the prepared cake pans.
Bake cake rounds according to directions on the package.
Cool in pans for 10 minutes, then cover with saran wrap to trap in moisture and allow it to finish cooling.
Meanwhile on a cooling rack, place a piece of parchment paper as shown below. Flip the cake out and carefully lay on the parchment paper. With the saran that covered the cake, now lay over it to keep it covered and moist.
Again prepare the two round cake pans with parchment paper and non-stick cooking spray.
Mix the chocolate cake according to the package directions and pour into the two cake pans.
Bake according to package directions, repeat as directed above by placing saran wrap over it.
When cooled, lay on parchment paper on cooling rack with saran wrap over it.When all the layers are cooled, place pieces of waxed paper on serving plate.
This will keep your plate clean while decorating.When all the cake layers are cooled, make the frosting:
Place the softened butter into a large mixing bowl and beat until light and fluffy.
Add in the salt and vanilla; mix well.
Add in the powdered sugar and beat.Add in milk a tablespoon at a time until the frosting is creamy, smooth and the consistency desired.
You want it not stiff, but not so runny that it runs off the cake on the sides.Take out about 2 1/2 cups of frosting and put into a separate bowl, add in coloring to the shade of green you desire. (You may need a bit more to decorate the top also)
Beginning with a chocolate layer, even off the top of the cake with a serrated knife, if needed to help it lay flat.Place one of the chocolate rounds onto the center of the serving plate. Smooth about 3/4 cup of the green frosting on top of cake layer.
Place the purple cake layer on top of the frosting and gently press down.
Repeat by frosting with green the purple layer, then place another chocolate cake layer on top.
Frost and top with the orange cake layer.
Crust about 3 cups of the chocolate animal crackers/cookies in a zip lock baggie and smashing coarsely with a rolling pin or even a canned item.Frost the sides and top of the cake.
Press the cookie crumbs onto the sides of the cake, covering from the top to the bottom.
Now with the remaining green frosting, put it into a zip lock baggie. Cut a bit off the corner. Make circles in the places you want the candy decorations.With the candy decorations, put them in the center of the green circles of frosting and push down very gently.And there you have it, a frighteningly good cake!
Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014
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