So-Easy-It's-Spooky Bat Cake Recipe

5 1 1
So-Easy-It's-Spooky Bat Cake Recipe
So-Easy-It's-Spooky Bat Cake Recipe photo by Taste of Home
Publisher Photo

So-Easy-It's-Spooky Bat Cake Recipe

Read Reviews
5 1 1
Publisher Photo
This gorgeous dessert starts with a boxed cake mix. Then it’s an easy and magical trick to make the bat silhouette with cocoa. —Crystal Schlueter, Babbitt, Minnesota
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1 devil's food or orange cake mix
  • 1 teaspoon orange food coloring, optional
  • ORANGE FROSTING:
  • 4-2/3 cups confectioners' sugar
  • 1 cup butter, softened
  • 2 teaspoons vanilla extract
  • Orange food coloring
  • 6 to 7 tablespoons 2% milk
  • CHOCOLATE FROSTING:
  • 4 cups confectioners' sugar
  • 2/3 cup baking cocoa, sifted
  • 1 cup butter, softened
  • 2 teaspoons vanilla extract
  • 6 to 7 tablespoons 2% milk
  • 10 peanut butter cups, finely chopped
  • Dutch-processed cocoa or confectioners' sugar

Directions

Prepare and bake cake mix according to package directions, using two 9-in. round baking pans. If preparing orange cake, add orange food coloring. Cool as package directs.
For bat design, cut a bat pattern from card stock. Wrap with foil.
For devil's food cake, prepare orange frosting by beating confectioners’ sugar, butter, vanilla, food coloring and enough milk to reach a spreading consistency. For orange cake, prepare chocolate frosting by beating confectioners’ sugar, cocoa, butter, vanilla and enough milk for spreading.
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. Spread remaining frosting over top and sides of cake. Refrigerate until set, about 30 minutes.
Lay bat pattern on top of cake. Using a fine-mesh strainer, sift Dutch-processed cocoa or confectioners' sugar 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.

Test Kitchen Tips
  • This recipe is extremely flexible. Get creative by switching up your stencil or the flavor of your cake layers, and use any color frosting that floats your boat!
  • Less is more: Use a very gentle touch when sifting your cocoa or confectioner's sugar over the stencil. You can always go back and add more later, but you can't remove what's already there.
  • Originally published as So-Easy-It's-Spooky Bat Cake in Simple & Delicious October/November 2015

    Nutritional Facts

    1 slice: 470 calories, 23g fat (10g saturated fat), 67mg cholesterol, 424mg sodium, 63g carbohydrate (48g sugars, 2g fiber), 5g protein.

    • 1 devil's food or orange cake mix
    • 1 teaspoon orange food coloring, optional
    • ORANGE FROSTING:
    • 4-2/3 cups confectioners' sugar
    • 1 cup butter, softened
    • 2 teaspoons vanilla extract
    • Orange food coloring
    • 6 to 7 tablespoons 2% milk
    • CHOCOLATE FROSTING:
    • 4 cups confectioners' sugar
    • 2/3 cup baking cocoa, sifted
    • 1 cup butter, softened
    • 2 teaspoons vanilla extract
    • 6 to 7 tablespoons 2% milk
    • 10 peanut butter cups, finely chopped
    • Dutch-processed cocoa or confectioners' sugar
    1. Prepare and bake cake mix according to package directions, using two 9-in. round baking pans. If preparing orange cake, add orange food coloring. Cool as package directs.
    2. For bat design, cut a bat pattern from card stock. Wrap with foil.
    3. For devil's food cake, prepare orange frosting by beating confectioners’ sugar, butter, vanilla, food coloring and enough milk to reach a spreading consistency. For orange cake, prepare chocolate frosting by beating confectioners’ sugar, cocoa, butter, vanilla and enough milk for spreading.
    4. 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. Spread remaining frosting over top and sides of cake. Refrigerate until set, about 30 minutes.
    5. Lay bat pattern on top of cake. Using a fine-mesh strainer, sift Dutch-processed cocoa or confectioners' sugar 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.

    Test Kitchen Tips
  • This recipe is extremely flexible. Get creative by switching up your stencil or the flavor of your cake layers, and use any color frosting that floats your boat!
  • Less is more: Use a very gentle touch when sifting your cocoa or confectioner's sugar over the stencil. You can always go back and add more later, but you can't remove what's already there.
  • Originally published as So-Easy-It's-Spooky Bat Cake in Simple & Delicious October/November 2015

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forSo-Easy-It's-Spooky Bat Cake

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    tsuop User ID: 6274346 276115
    Reviewed Oct. 10, 2017

    "I plan on making this w/my own homemade choc. cake so I know it ill be great!!!"

    Loading Image