Halloween Layer Cake
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling.
YIELD: 16 servings.
There's nothing "scary" about this cake. I make it every Halloween for my husband, Mike, and our three children. —Karen Wirth, Tavistock, Ontario
Ingredients
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1 cup butter, softened
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2 cups sugar
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4 large eggs, room temperature
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3 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 cup 2% milk
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1/4 cup baking cocoa
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1/4 cup water
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1/2 teaspoon vanilla extract
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1/2 teaspoon orange extract
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1 tablespoon grated orange zest
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10 drops yellow food coloring
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6 drops red food coloring
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FROSTING:
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9 ounces cream cheese, softened
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5-3/4 cups confectioners' sugar
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2 tablespoons 2% milk
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8 drops yellow food coloring
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6 drops red food coloring
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GLAZE:
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3 ounces semisweet chocolate
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1/3 cup heavy whipping cream
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Candy corn for garnish
Directions
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1.
In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.
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2.
Pour into a greased and floured 9-in. round baking pan. Add orange extract, zest 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.
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3.
In a bowl, beat all frosting ingredients until smooth. Place 1 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.
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4.
Microwave chocolate and cream on high 1-1/2 minutes or until blended, stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn.
Nutrition Facts
1 each: 529 calories, 18g fat (10g saturated fat), 99mg cholesterol, 307mg sodium, 89g carbohydrate (67g sugars, 1g fiber), 6g protein.
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