Taste of Home
Graveyard Cake
TOTAL TIME: Prep: 30 min. + chilling Bake: 35 min. + cooling
YIELD: 16 servings.
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
Ingredients
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2 cups all-purpose flour
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2 cups sugar
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup butter
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1 cup water
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1/4 cup baking cocoa
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1/2 cup sour cream
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2 large eggs
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FROSTING:
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1/4 cup butter
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3 tablespoons whole milk
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2 tablespoons baking cocoa
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2 cups confectioners' sugar
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1/2 teaspoon vanilla extract
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18 Oreo cookies
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Black decorator's icing or gel
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9 cream-filled oval vanilla sandwich cookies
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1 cup whipped topping
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Pumpkin candies and gummy worms, optional
Directions
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1.
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 medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs.
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2.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes.
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3.
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.
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4.
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.
Nutrition Facts
1 piece: 483 calories, 22g fat (12g saturated fat), 70mg cholesterol, 423mg sodium, 69g carbohydrate (48g sugars, 1g fiber), 4g protein.
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