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Frankenstein Cake

 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 ServingsPrep: 40 min. Bake: 40 min. + cooling

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 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.

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.