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
FROSTING
9 oz. cream cheese, softened 5³/₄ cups confectioners’ sugar 2 Tbsp. whole milk
8 drops yellow food coloring 6 drops red food coloring
GLAZE
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.