Hal­loween Layer Cake

I make this scary-good cake ev­ery Hal­loween for my hus­band, Mike, and our three chil­dren.


PREP: 20 MIN. • BAKE: 30 MIN. MAKES: 16 SERV­INGS 1 cup but­ter, soft­ened

2 cups sugar

4 large eggs

3 cups all-pur­pose flour 1 Tbsp. bak­ing pow­der

1/2 tsp. salt

1 cup whole milk

1/₄ cup bak­ing co­coa

1/₄ cup wa­ter

1/2 tsp. vanilla ex­tract

1/2 tsp. orange ex­tract

1 Tbsp. grated orange zest 10 drops yel­low food col­or­ing 6 drops red food col­or­ing


9 oz. cream cheese, soft­ened 5³/₄ cups con­fec­tion­ers’ sugar 2 Tbsp. whole milk

8 drops yel­low food col­or­ing 6 drops red food col­or­ing


3 oz. semisweet choco­late 1/₃ cup heavy whip­ping cream Candy corn for gar­nish

1. In a bowl, cream but­ter and sugar un­til light and fluffy. Add eggs, one at a time, beat­ing well af­ter each. Com­bine the flour, bak­ing pow­der and salt; add al­ter­nately with milk to the creamed mix­ture. Mix well. Com­bine co­coa, wa­ter and vanilla; stir in 2 cups cake bat­ter.

2. Pour into a greased and floured 9-in. round bak­ing pan. Add orange ex­tract, zest and food col­or­ing to re­main­ing bat­ter. Pour into two greased and floured 9-in. round bak­ing pans. Bake at 350° for 30 min­utes or un­til cake tests done. Cool for 10 min­utes be­fore re­mov­ing from pans to wire racks.

3. In a bowl, beat all frost­ing in­gre­di­ents un­til smooth. Place one orange cake layer on a cake plate; spread with 1/2 cup frost­ing. Top with choco­late layer; spread with 1/2 cup frost­ing. Top with the sec­ond orange layer. Frost sides and top of cake.

4. Mi­crowave choco­late and cream on high for 11/2 min­utes or un­til blended, stir­ring once. Stir un­til smooth; let cool 2 min­utes. Slowly pour over the cake, let­ting glaze driz­zle down sides. Gar­nish with candy corn. 1 SLICE 529 cal., 18g fat (10g sat. fat), 99mg chol., 307mg sod., 89g carb. (67g su­gars, 1g fiber), 6g pro.

SHOW IT OFFMake this tow­er­ing cake the cen­ter­piece of your spir­ited supper. HAL­LOWEEN LAYER CAKE

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