Graveyard Cake Recipe

Graveyard Cake Recipe photo by Taste of Home

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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

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Graveyard Cake Recipe

Prep: 30 min. + chilling Bake: 35 min. + cooling

Yield: 16 Servings

30 35 65

Ingredients

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1 cup water
1/4 cup baking cocoa
1/2 cup sour cream
2 eggs
FROSTING:
1/4 cup butter
3 tablespoons milk
2 tablespoons baking cocoa
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
18 Oreo cookies
Green and brown decorator's icing or gel
9 cream-filled oval vanilla sandwich cookies
1 cup whipped topping
Pumpkin candies and gummy worms, optional

Directions

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 13-in. x 9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted near 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. Yield: 16 servings.

Nutritional Facts 1 serving (1 piece) equals 483 calories, 22 g fat (12 g saturated fat), 70 mg cholesterol, 423 mg sodium, 69 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Graveyard Cake in Taste of Home October/November 1998, p37