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Frankenstein Cake
Convenience items like a cake mix and canned frosting make this clever dessert a breeze to prepare. It always elicits oohs and ahhs at Halloween parties.
12-15 Servings
Prep: 40 min. Bake: 40 min. + cooling
Ingredients
1 package (18-1/4 ounces) chocolate cake mix
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
Moss green paste food coloring
1 can (16 ounces) chocolate frosting
1 Swiss cake roll
or
Ho Ho
Directions
Prepare cake batter according to package directions. Pour into a
greased and waxed paper-lined 13-in. x 9-in. baking pan. In a small
bowl, beat the cream cheese, sour cream, sugar, egg and vanilla
until smooth. Drop by tablespoonfuls about 1 in. apart onto batter.
Bake at 350° for 40-45 minutes or until center is firm when
lightly touched. Cool for 10 minutes before removing from pan to a
wire rack to cool completely.
To make Frankenstein, cut a piece of cake for the head (about 10 in.
x 7-3/4 in.) and neck (about 2-1/2 in. x 4-1/2 in.). Cut two pieces
for ears (about 2-3/4 in. x 1/2 in.). Save remaining cake for
another use. Position head, neck and ears on a covered board.
© Taste of Home 2011
2 of 2
Frankenstein Cake
(continued)
Directions (continued)
Place 1/4 cup whipped topping in a small bowl; tint dark green with
moss green food coloring. Cut a small hole in the corner of a small
plastic bag; insert round pastry tip #3 and fill with tinted
topping. Set aside.
Tint remaining whipped topping moss green. Frost face, neck and ears,
building up areas for the forehead, nose and cheeks. With reserved
dark green topping, pipe mouth, stitches on neck and forehead, and
eyes with pupils.
Cut a hole in the corner of a pastry or plastic bag; insert pastry
tip #233. Fill with chocolate frosting; pipe hair 1-1/4 in. from top
of head to forehead and about 4 in. down sides of head. Cut cake
roll in half widthwise; place on each side of neck for bolts. Store
in the refrigerator. Yield: 12-15 servings.
© Taste of Home 2011