This gorgeous dessert starts with a boxed cake mix. Then it’s an easy and magical trick to make the bat, sprinkled with cocoa. —Crystal Schlueter, Northglenn, CO
- 1 devil's food cake mix (regular size)
- 1 cup butter, softened
- 2/3 cup baking cocoa, sifted
- 2 teaspoons vanilla extract
- 4 cups confectioners' sugar
- 6 to 7 tablespoons 2% milk
- 10 peanut butter cups, finely chopped
- Dutch-processed cocoa or confectioners' sugar
- Prepare and bake cake mix according to package directions, using two 9-in. round baking pans. Cool as package directs.
- For bat design, cut a bat pattern from card stock. Wrap with foil.
- For frosting, in a large bowl, beat butter, baking cocoa and vanilla until blended. Gradually beat in confectioners' sugar and enough milk to reach desired consistency.
- Using a long serrated knife, trim tops of cakes if domed. Place one cake layer on a serving plate. Spread with 1 cup frosting; sprinkle with chopped candies. Top with remaining cake layer, bottom side up. Frost top and sides with remaining frosting. Refrigerate until set, about 30 minutes.
- Lay bat pattern on top of cake. Using a fine-mesh strainer, sift Dutch-processed cocoa over frosting. Lift pattern carefully to remove.
- Freeze option: Wrap cooled cake layers in plastic wrap, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed. Yield: 16 servings.
Originally published as So-Easy-It's-Spooky Bat Cake in Simple & Delicious October/November 2015
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