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Graveyard Cake

 Graveyard Cake
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
16 ServingsPrep: 30 min. + chilling Bake: 35 min. + cooling


  • 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
  • 1/4 cup butter
  • 3 tablespoons milk
  • 2 tablespoons baking cocoa
  • 2 cups confectioners' sugar
  • 1/2 teaspoon McCormick® Pure 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


  • 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

2 of 2

Graveyard Cake (continued)

Directions (continued)

  • 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.