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
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- 1 devil's food or orange 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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