BLACK CAT COOKIES
Our children look forward to helping me bake these cute cat cookies each year. They've become experts at making the faces with candy corn and Red Hots. -Kathy Stock, Levasy, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets., Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350° for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and Red Hots for noses. Remove to wire racks to cool.
Nutrition Facts : Calories 430 calories, Fat 17g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 334mg sodium, Carbohydrate 66g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.
BLACK CAT CUPCAKES
If a black cat crosses your path, we hope it's one of these cute chocolaty creations. This time-saving recipe relies on a boxed cake mix and a can of prepared frosting jazzed up with simple cookie and candy decorations. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Prepare and bake cake mix according to package directions for cupcakes, filling paper-lined muffin cups two-thirds full. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a star tip, frost tops of cupcakes. Insert two cookie pieces into each for ears, splitting Oreos if desired to expose filling. Decorate faces as desired with assorted candies.
Nutrition Facts : Calories 259 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 234mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.
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
BLACK CAT CAKE
Serve up a feline-themed treat this Halloween with this family-friendly chocolate cake. Kids will love getting involved with the cute black cat decoration
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 2h30m
Yield Serves 16
Number Of Ingredients 17
Steps:
- Lightly dust your work surface with icing sugar, then roll out a quarter of the black fondant icing to the thickness of a £1 coin. Cut out two triangles for the ears and leave to dry overnight.
- Heat oven to 160C/140C fan/gas 3. Butter and line a 20cm round cake tin (about 7.5cm deep). Put the dark chocolate in a medium pan with the butter. Mix 1 tbsp coffee granules into 125ml cold water and add to the pan. Warm over a low heat until just melted - don't let it boil. Alternatively, melt in the microwave for about 5 mins, stirring halfway through.
- Mix the flour, bicarb and sugar with the cocoa powder. Beat the eggs with the milk. Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything together to make a smooth batter.
- Pour the batter into the tin and bake for 1 hr 25-1 hr 35 mins until a skewer inserted into the centre of the cake comes out clean and the top feels firm (don't worry if it cracks a bit). Leave to cool in the tin for 30 mins - the top may sink a little as it cools - then turn out onto a rack to cool completely. Cut the cake horizontally into three.
- To make the frosting, put the butter in a bowl and beat until light and fluffy. Gradually beat in the icing sugar and cocoa powder, then stir in enough milk to make the icing fluffy and spreadable. Sandwich the layers of the cake together using a small amount of frosting. Melt the chocolate in a microwave or small bowl set over a pan of simmering water, then stir it into the remaining frosting. Use the mixture to cover the sides and the top of the cake.
- Stick the black fondant ears into the top of the cake. Cut out two yellow or orange fondant circles to make the eyes and use the black fondant to make the pupils. Stick these onto the cake and add a heart-shaped jelly sweet for the nose. Use Pocky sticks, Matchmakers or liquorice cut into lengths for the whiskers.
Nutrition Facts : Calories 575 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 61 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
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