KITTY CAT BROWNIES
Kitty Cat Brownies are the "purr-fect" treat for a child's birthday party, and decorating the cat can be a "purr-fectly" fun activity for party-goers.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 2 (8-inch or 9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
- Make brownie batter as directed on box. Divide batter evenly between pans.
- Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
- Lift foil and brownie from pan; carefully remove foil. Cut 1 round as shown in diagram. Arrange uncut round and the pieces, top sides down, on large tray or foil-covered cardboard, 18x12 inches, to form cat. Frost cat, attaching pieces with small amount of frosting.
- Cut thin slice from bottom of each yellow gumdrop; use slices for eyes. Cut thin slice from green gumdrop; use to make pupils. Use black gumdrop for nose and shoestring licorice for whiskers, mouth and from paws. Attach 3 candy corn on each paw for claws. Store loosely covered.
Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 25 g, TransFat 1 g
SCAREDY-CAT BROWNIES
Who doesn't buy extra Halloween candy? Our chewy and fudgy brownies, which are made with a combination of bittersweet chocolate chips and cocoa powder, are topped with peppermint patties and candy eyes for a bite that will make you say boo!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 55m
Yield Makes 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. In a medium saucepan, melt butter, sugar, and bittersweet chocolate over medium, stirring frequently, until smooth. Add to flour mixture and stir to combine. Stir in eggs and vanilla, then let cool to room temperature, 10 minutes.
- Transfer batter to pan. Press 16 peppermint patties evenly into batter and, with a small offset spatula, evenly spread batter to completely cover patties.
- Bake until cake is puffed and just set, about 35 minutes. Let cool on a wire rack, 25 minutes, then top with 16 peppermint patties. Let cool 25 minutes more, then decorate peppermint patties with candy eyes and chocolate chip ears. Refrigerate until chocolate is set, 5 minutes. Using parchment, lift cake from pan and cut into 16 squares. Decorate with icing pens.
Nutrition Facts : Calories 248 g, Fat 13 g, Fiber 2 g, Protein 4 g, SaturatedFat 7 g
BLACK CATS
Make these purr-fectly charming treats out of snack cakes and candies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Cut licorice strands into 24 (1/2-inch) pieces for whiskers and 4 (4-inch) pieces for tails.
- Using icing to secure candies, make face on top of each cake roll. Use black gumdrops for ears, baking bits for eyes and nose, and licorice for whiskers. Poke licorice in back end of each for tail.
- Let stand 5 minutes to set.
Nutrition Facts : Calories 300, Carbohydrate 47 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 37 g, TransFat 1 g
HALLOWEEN BLACK CAT CAKE
Frighten away those chocolate urges with this hauntingly delicious chocolate cake cut and frosted to look like a black cat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round cake pans.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate or freeze cake 30 to 60 minutes or until firm.
- Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake as shown in diagram; arrange pieces on serving tray. Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining frosting. Use yellow fruit snacks or gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.
Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 32 g, TransFat 2 1/2 g
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