Witch's Hat Cake Recipe
Witch's Hat Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
You don't need a special pan to put together this fun witch cake using a packaged cake mix, prepared frosting and assorted candies. She'll come together so quickly, you'll think it's magic!—Taste of Home Test Kitchen
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1 can (12 ounces) whipped vanilla frosting
  • 3 tablespoons dark baking cocoa
  • 8 drops green food coloring, optional
  • ASSORTED CANDIES: Large marshmallow, 2 brown M&M's, 1 spearmint leaf, one 6-inch piece red shoestring licorice and a burnt peanut

Directions

Prepare cake mix batter according to package directions. Place 2 tablespoons batter into each of five paper-lined muffin cups. Spread remaining batter in a greased 11x7-in. square baking pan.
Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool cupcakes for 5 minutes before removing to a wire rack to cool completely. Cool cake for 10 minutes before inverting onto a wire rack to cool completely.
Cut cake into an 8x8x6-in. triangle. Cut the cake scraps into two 4x4x3-in. triangles. Save the remaining cake for another use.
For hat, position the large triangle on a 16-in. square covered board. For the face, place the two smaller triangles below the hat with the 3-in. sides touching the base of the hat. Arrange cupcakes around the edge of the face. (see diagram/photo).
Place 1 cup frosting in a bowl; stir in baking cocoa. Place remaining frosting in a bowl; tint green. Frost witch's hat with cocoa frosting. Frost remaining cake and cupcakes with green icing.
Cut marshmallow in half. Place on cake for eyes; add M&M's for pupils. Add spearmint leaf nose, red licorice mouth and a burnt peanut wart. Yield: 10-12 servings.
Originally published as Witch's Hat Cake in Halloween Party Favorites 2009 2009, p30

  • 1 package chocolate cake mix (regular size)
  • 1 can (12 ounces) whipped vanilla frosting
  • 3 tablespoons dark baking cocoa
  • 8 drops green food coloring, optional
  • ASSORTED CANDIES: Large marshmallow, 2 brown M&M's, 1 spearmint leaf, one 6-inch piece red shoestring licorice and a burnt peanut
  1. Prepare cake mix batter according to package directions. Place 2 tablespoons batter into each of five paper-lined muffin cups. Spread remaining batter in a greased 11x7-in. square baking pan.
  2. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool cupcakes for 5 minutes before removing to a wire rack to cool completely. Cool cake for 10 minutes before inverting onto a wire rack to cool completely.
  3. Cut cake into an 8x8x6-in. triangle. Cut the cake scraps into two 4x4x3-in. triangles. Save the remaining cake for another use.
  4. For hat, position the large triangle on a 16-in. square covered board. For the face, place the two smaller triangles below the hat with the 3-in. sides touching the base of the hat. Arrange cupcakes around the edge of the face. (see diagram/photo).
  5. Place 1 cup frosting in a bowl; stir in baking cocoa. Place remaining frosting in a bowl; tint green. Frost witch's hat with cocoa frosting. Frost remaining cake and cupcakes with green icing.
  6. Cut marshmallow in half. Place on cake for eyes; add M&M's for pupils. Add spearmint leaf nose, red licorice mouth and a burnt peanut wart. Yield: 10-12 servings.
Originally published as Witch's Hat Cake in Halloween Party Favorites 2009 2009, p30

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