GRAVEYARD CAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- 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. , 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., 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. , 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 : Calories 483 calories, Fat 22g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 423mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.
PULL-APART GRAVEYARD CUPCAKES
Although it looks almost like a cake, this graveyard is made up of individual cupcakes, making it a self-serve party option. Just grab your cupcake and go--no knives necessary.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 24 cupcakes
Number Of Ingredients 24
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper cupcake liners.
- Whisk together the flour, baking powder and salt in a medium bowl. Warm the grape jelly in the microwave until loosened, 20 to 30 seconds, and whisk until smooth. Set aside.
- Beat together the sugar and eggs in another medium bowl with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients and then all of the milk. Follow with the rest of the dry ingredients, taking care not to over mix the batter.
- Remove 2 cups of the batter and stir in the grape jelly. Evenly fill the liners about two-thirds full, alternating with yellow and grape batter.
- Bake until a tester inserted in the center of the cupcakes comes out clean and the tops spring back lightly to the touch, 20 to 22 minutes. Place the pan on a rack to cool for 10 minutes, and then remove the cupcakes to the rack to cool completely, about 1 hour.
- For the frosting: Beat the butter and salt in a large bowl until fluffy and combined. Gradually beat in the confectioners' sugar until smooth and fluffy. Beat in the milk one tablespoon at a time until the frosting has a nice spreadable consistency. Add the crushed cookies and continue to beat until any large chunks are crushed to smaller bits and the frosting has a speckled, greyish look.
- For the decorations: Arrange the cupcakes in 4 rows on a large serving plate or cutting board. Fit a marshmallow between each cupcake, 5 marshmallows per row, to fill in the gaps between the cupcakes. Spread the frosting over the whole rectangle so it looks like one cake. Sprinkle with the cookie crumbs and black decorating sugar.
- To make the tombstones: Use the black decorating icing and a small round tip to write "RIP" or other one-word epitaphs on the top half of the oval sandwich cookies and stick into the cupcakes randomly around the graveyard.
- To make the ghosts: Remove two-thirds of the tube of marzipan and place between 2 sheets of wax paper or parchment. Roll about 1/8-inch thick and cut into 3 rounds using a 4-inch biscuit cutter. You may need to gather and re-roll the scraps for all 3 rounds. Drape over the wrapped lollipops and stick into the cupcakes around the tombstone. Using the black decorating icing and the same round tip, dot eyes and a mouth on the ghosts.
- To make the pumpkins and leaves: Divide the remaining marzipan into 4 small pieces and roll each into a ball. Roll in the orange sugar until coated and place around the graveyard. Use the black icing to pipe a small stem. Fit the tube of green decorating icing with a leaf or ribbon tip to dot bits of green grass poking through the dirt around the graveyard and pumpkins.
- To make a border: Use 6 pieces of the licorice, trimming to fit, to make a border around the cake, leaving the middle of the front side open. Bend the seventh piece into an upside down "U" and stick into 2 cupcakes in the front to make an arched gateway.
GRAVEYARD CAKE
Our rich graveyard cake-a pumpkin spice cake with bleeding chocolate glaze-is the ultimate sweet addition to your Halloween menu. Espresso shortbread headstones mark each slice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-by-13-inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Generously butter a 9-by-13-inch cake pan. Line with parchment paper; butter lining. Dust with flour; tap out excess. Set pan aside.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low; alternate between adding flour mixture and buttermilk, beginning and ending with flour. Add pumpkin, and beat until completely combined.
- Pour batter into the prepared pan. Bake until golden and a cake tester inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold; peel off parchment. Let cool completely on rack, top side up.
- Set cake and rack on a baking sheet lined with parchment paper. Pour warm chocolate glaze over cake. Using a small offset spatula, gently smooth glaze over top of cake, letting it drip down sides. Let stand at room temperature, or refrigerate until set. Arrange 6 headstones on top; serve with the remaining.
MILK CHOCOLATE GRAVEYARD CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h35m
Yield 1 (9-inch) cake
Number Of Ingredients 30
Steps:
- Put a rack in the middle of the oven, and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) tephlon round cake pans. Line the bottom of each with a round of parchment or waxed paper, and then butter the paper. Sift the flour, cocoa, baking soda, and salt together onto waxed paper. Cream the butter, and sugars in a large bowl using an electric mixer at medium-high speed until light and fluffy, about 4 minutes in a standing mixer or 5 minutes with a handheld mixer. Add the room temperature eggs, 1 at a time, mixing until completely incorporated before adding additional eggs. Add the chocolate and vanilla and mix until combined. Turn the mixer to low and slowly add the dry ingredients and the buttermilk alternately in 3 batches, starting and ending with dry ingredients and mixing until combined. Divide the batter between the cake pans, spreading evenly, and bake until a wooden skewer inserted in the center of each cake layer comes out clean, 25 to 35 minutes. Allow the cake layers to cool in the pans on racks for 10 minutes. Run a thin knife around edge of each layer, then invert them onto racks. Peel off paper and cool layers completely. Frosting: In a standing mixer fitted with a whisk attachment, combine the butter, salt, and 2 cups of the confectioners' sugar until light and fluffy. Add the melted chocolate, vanilla, and remaining sugar. Whisk on medium-high until smooth and fluffy. Assemble the cake by using 1 cup frosting to frost between the layers, and then frost the top and sides with the remaining frosting. To decorate the graveyard cake: Finely crush the chocolate wafer cookies in a plastic bag with a rolling pin or use a food processor. Sprinkle the top of the cake generously with cookie crumbs. Write "RIP" and other scary words on the chocolate sandwich cookies with black icing. Cut slits in the cake to insert cookies for gravestones, and add candy rocks, pumpkins, Candy Bones, Chocolate Trees and cotton candy. Arrange Candy Bones around the base of the cake.;
- Line a cookie sheet with aluminum foil. Stick marshmallows onto both ends of the pretzels, with the marshmallows' flat sides parallel to the pretzel. Put the chips in a heat proof bowl over barely simmering water and let melt, stirring frequently. As soon as the chips are just melted, stir in the melted butter. Take the pan off the heat, remove the bowl from the pot, and allow it to cool slightly. Dip each pretzel bone in the chocolate and lift them out with a fork, letting the excess drip back into the bowl. Lay the bones on the baking sheet and refrigerate for 30 minutes to harden the chocolate.;
- Line a cookie sheet with aluminum foil. Spoon the melted chocolate into a small resealable food storage plastic bag and seal the bag. Cut a small hole in the bottom corner of the bag. Squeeze melted chocolate in the shape of trees onto the foil. Refrigerate the trees. Remove the trees and insert them into the cake, decorating with cotton candy as cob webs.;
SPOOKTACULAR HALLOWEEN GRAVEYARD CAKE
This is a great cake, perfect for Halloween parties, that is a take-off of the stand-by graveyard pudding. I noticed pudding is less popular than cake, and of course, cake is more suited for parties, especially those with kids. You can use your choice of cake flavor, but pay attention to the cookie crumbs you use in that case so they are compatible flavors. You also probably wouldn't want to use chocolate icing with a pumpkin cake, but if you wanted a pumpkin frosting, that would be good, or else use vanilla.You can use whipped cream to make the ghosties, but be aware that if you do this, the cake needs to remain chilled, and the whipped cream does try to sag and run after awhile (so don't do that too far in advance). The marshmallow ghosties are more durable at room temp. Those are often sold near displays of halloween candy, not necessarily by the bags of marshmallows.
Provided by PalatablePastime
Categories Dessert
Time 50m
Yield 1 decorated cake, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Mix together cake mix, water, oil, and eggs according to package directions.
- If your package requires different ingredients to make cake, follow those instructions instead.
- Grease and flour a glass 13x9-inch cake pan.
- If you use a dark or coated pan, do your baking at 325°F.
- Pour batter into prepared pan and bake in a preheated oven for approx 35 minutes (38-40 minutes for dark or coated pans) or until cake is done.
- Allow cake to cool in the pan.
- Spread frosting evenly on cooled cake.
- Sprinkle frosting with crumbled cookies (oreos or whatever you are using).
- Using gel frostings, write sayings on 1/2 of the milano cookies (some sayings might be"Justin Tyme","Yul B Next","RIP","M T Tomb","Will B Back","Barry M Deep", etc).
- Press 1/2 of cookie down into cake and icing to resemble a standing tombstone.
- Arrange ghost marshmallows in a standing position on top of cake.
- Scatter candies and/or sprinkles or sugars on cake to garnish.
Nutrition Facts : Calories 602.2, Fat 29.5, SaturatedFat 5.7, Cholesterol 69.8, Sodium 641.6, Carbohydrate 78.9, Fiber 1.6, Sugar 52.1, Protein 7.3
CUPCAKE GRAVEYARD
Great at Halloween time! I always bring these ghoulish treats to class parties.
Provided by Liz Harrison
Categories Desserts Cakes Cupcake Recipes Holiday
Time 55m
Yield 24
Number Of Ingredients 4
Steps:
- Prepare and bake cake mix according to package directions for cupcakes.
- In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
- Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve!
Nutrition Facts : Calories 311.5 calories, Carbohydrate 49.3 g, Fat 12.4 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3.4 g, Sodium 284 mg, Sugar 36.9 g
HAUNTED GRAVEYARD CAKE
The perfect centrepiece for a Halloween celebration, this cake is guaranteed to make your party extra spooky
Provided by Good Food team
Categories Afternoon tea, Treat
Time 2h45m
Number Of Ingredients 14
Steps:
- To make the ghosts, heat oven to 110C/90C fan/gas ¼. Whip the egg white in a clean bowl until stiff peaks form. Whisk in the sugar a tbsp at a time and keep whisking for a couple of mins until the mixture is thick and resembles shaving foam. Gently spoon the mixture into a large freezer bag, then cut a 1.5cm hole in one of the corners. Cover a baking sheet with some baking parchment. Carefully squeeze a small circle of whipped egg white out of the bag, pulling upwards as you do to make a ghost shape. Repeat until the mixture is used up - you should get about 15 ghosts. Bake for 1½ hrs until crisp. Can be stored in an airtight container for up to 2 days.
- Now make the cake. Heat oven to 180C/160C fan/gas 4. Tip the cocoa powder, self-raising flour and sugar into a large bowl, breaking up any clumps of sugar. Mix together the eggs, milk and oil in a measuring cup or bowl, then pour over the dry ingredients and stir everything together until smooth. Grease and line a deep baking dish (20 x 30 x 5cm) with baking parchment. Pour in the cake mixture and bake for 30 mins. Leave to cool, then turn out onto a serving plate. Alternatively, wrap well and store for up to 2 days.
- Finish decorating the cake: heat cream in a saucepan until just boiling. Place the dark chocolate in a large bowl and pour over the hot cream. Stir until the chocolate melts. Use a clean brush to paint a layer of chocolate over 7 rich tea finger biscuits, then set aside to cool. Pour the rest of the chocolate mixture over the cake and smooth over with a knife. Whizz the chocolate cookies, or bash in a freezer bag with a rolling pin, until small crumbs form. Sprinkle over the top of the cake.
- Place the white chocolate in a small bowl, set over a pan of simmering water. Leave for 5 mins or until melted, then spoon into a small freezer bag. Wait for 10 mins so the mixture is not too runny, then cut a tiny hole in one corner of the bag. Pipe out 2 small blobs onto each ghost, place a silver ball on each to make eyes, then pipe out suitable words and shapes on the gravestones. Leave for 30 mins to set, then push the biscuit gravestones into the cake and arrange the ghosts around. To get the ghosts to 'fly', push a thin wire (you can get these from a florist shop - remember to remove before eating) into the bottom of the ghost, then place in the cake, hiding the wire behind a gravestone.
Nutrition Facts : Calories 721 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 66 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.63 milligram of sodium
SPOOKY GRAVEYARD CAKE
Make and share this Spooky Graveyard Cake recipe from Food.com.
Provided by PotatoLovingSisters
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- In a mixing bowl combine flour, sugar, baking soda, and salt; set aside.
- In a saucepan, over medium heat, combine butter, water, and cocoa; bring to a boil.
- Add to flour mixture, beat well.
- Beat in sour cream and eggs.
- Pour into a greased 13inch x 9inch x 2inch baking pan.
- Bake at 350* for 35-38 minutes.
- Cook on wire rack for 5 minutes.
- Meanwhile, in a saucepan, combine butter, milk, and cocoa; bring to a boil.
- Remove from the heat; stir in sugar and vanilla, pour over the warm cake.
- Crumble chocolate cookies; sprinkle over frosting while still warm.
- Cool completely.
- For the tombstones use the icing the decorate the vanilla cookies, (we use words or faces); place them on the cake.
- For ghosts, make mounds of whip topping, use the icings to make eyes and mouths.
- Refrigerate for at least 1 hour.
- Just before serving add the gummy worms and pumpkins.
Nutrition Facts : Calories 459.8, Fat 21.2, SaturatedFat 11.6, Cholesterol 71, Sodium 347.5, Carbohydrate 66, Fiber 1.5, Sugar 46.9, Protein 4.2
CHOCOLATE CAKE GRAVEYARD RECIPE BY TASTY
Here's what you need: oval-shaped chocolate-filled sandwich cookies, black gel icing, chocolate iced sheet cake, chocolate sandwich cookies, coconut flakes, decorative plastic spider, decorative plastic shovel
Provided by Betsy Carter
Yield 5 servings
Number Of Ingredients 7
Steps:
- Use the black gel icing to write "RIP" on the top of each chocolate-filled cookie.
- Evenly cover the surface of the cake with the chocolate sandwich cookie crumbs.
- Insert the cookie "tombstones" into the cake, then spread coconut "grass" in patches around each cookie.
- Decorate with the plastic spiders and a shovel.
- Enjoy!
Nutrition Facts : Calories 298 calories, Carbohydrate 45 grams, Fat 13 grams, Fiber 1 gram, Protein 2 grams, Sugar 31 grams
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