Halloween Layer Cake Recipe

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup baking cocoa
• 1/4 cup water
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 1 tablespoon grated orange peel
• 10 drops yellow food coloring
• 6 drops red food coloring
• FROSTING:
• 3 packages (3 ounces each) cream cheese, softened
• 5-3/4 cups confectioners' sugar
• 2 tablespoons milk
• 8 drops yellow food coloring
• 6 drops red food coloring
• GLAZE:
• 3 ounces semisweet chocolate
• 1/3 cup heavy whipping cream
• Candy corn for garnish

Directions

• In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Combine cocoa, water and vanilla; stir in 2 cups cake batter.
• Pour into a greased and floured 9-in. round baking pan. Add orange extract, peel 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.
• 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 second orange layer. Frost the sides and top of each.
• Microwave chocolate and cream on high 1-1/2 minutes or, stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn. Yield: 12-16 servings.

Halloween Layer Cake published in Taste of Home October/November 1996, p12