Milk Chocolate Graveyard Cake Food

MILK CHOCOLATE GRAVEYARD CAKE

Steps:

• For the cake: Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.
• Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
• Pour half the batter in each pan and spread evenly with a spatula or butter knife. Bake until a toothpick comes out clean, about 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.
• To assemble: Put some Milk Chocolate Buttercream on top of 1 cake layer, pushing out to the sides a bit. Sprinkle some ground up chocolate wafers on top. Place the other cake layer on top and flip it over so the flat surface is up. Ice with the rest of the buttercream. Don't try to make it perfectly smooth, the more bumpy it is the better, we're creating a graveyard!
• With your black gel, write out RIP on the chocolate sandwich cookies to make them look like gravestones.
• Sprinkle more ground wafers on top of the cake to look like dirt. Pat some more around the sides. Take your chocolate tree and put right through the cake in the back. Add some gravestones and some pumpkins. And the chocolate bones, pressing into the sides like an X. Arrange chunks of rock candy around.
• Combine the butter, salt and 2 cups of the confectioners' sugar in a mixer with the whisk attachment. Beat until light and fluffy. Add the melted chocolates, vanilla and the remaining 3 cups sugar. Whisk on medium-high until smooth and fluffy.
• Put the chips in a heatproof glass bowl over a pot of simmering water. Stir to melt. Fill a zip top bag with the melted chocolate and pipe it out on a baking sheet lined with foil in the shape of a tree. Let cool.
• Put the chips in a heatproof glass bowl over a pot of simmering water. Stir to melt. Add the melted butter to the chips to make the mixture more workable. Take your pretzel stick and push a marshmallow on each side. Coat in the white chocolate, and let dry on parchment paper.

GRAVEYARD CAKE

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.

MILK CHOCOLATE GRAVEYARD CAKE

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.;