Bleeding Cemetery Cake Recipes

Steps:

• Line 8-inch square baking pan completely with foil, allowing foil to extend over sides. Grease foil. To prepare, bake and cool brownie mix as directed on package. Invert brownie onto large tray. Remove foil. In small bowl, stir frosting and cocoa until well blended. Frost sides and top of brownie. Press one unwrapped Hug upside down in all 4 corners of brownie. Place Kiss on top of each Hug. Unwrap 2 Cookies 'n' Creme bars. Break into 12 pieces. Press each upright piece, near edge, around outside of brownie to resemble a fence. Unwrap Kit Kat bars. Holding upright, cut top of each bar at angles on both ends to resemble tombstones. Pipe letters "R. I. P." on flat side of each bar with orange icing. In small bawl, combine coconut, 1/2 teaspoon water and a few drops green food color. With fork, toss until evenly tinted. Spread over top of brownie. Press tombstones into brownie. Sprinkle top with Reese's Pieces candy. Unwrap remaining Cookies 'n' Creme bars. Break and arrange to fit around base of brownie, making steps and door to cemetery.

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.

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.