SO-EASY-IT'S-SPOOKY BAT CAKE
This gorgeous dessert starts with a boxed cake mix. Then it's an easy and magical trick to make the bat silhouette with cocoa. -Crystal Schlueter, Babbitt, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Prepare and bake cake mix according to package directions, using two 9-in. round baking pans. If preparing orange cake, add orange food coloring. Cool as package directs., For bat design, cut a bat pattern from card stock. Wrap with foil., For devil's food cake, prepare orange frosting by beating confectioners' sugar, butter, vanilla, food coloring and enough milk to reach a spreading consistency. For orange cake, prepare chocolate frosting by beating confectioners' sugar, cocoa, butter, vanilla and enough milk for spreading., Using a long serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Spread with 1 cup frosting; sprinkle with chopped candies. Top with remaining cake layer, bottom side up. Spread remaining frosting over top and sides of cake. Refrigerate until set, about 30 minutes., Lay bat pattern on top of cake. Using a fine-mesh strainer, sift Dutch-processed cocoa or confectioners' sugar over frosting. Lift pattern carefully to remove.Freeze option: Wrap cooled cake layers in plastic, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.
Nutrition Facts : Calories 470 calories, Fat 23g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 424mg sodium, Carbohydrate 63g carbohydrate (48g sugars, Fiber 2g fiber), Protein 5g protein.
HALLOWEEN BAT CUPCAKES
These creepy creations, which start from Betty Crocker™ Super Moist™ dark chocolate cupcakes, are sure to fly off your Halloween party dessert table!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in crushed cookies. Divide batter evenly among muffin cups.
- Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Stir food color into frosting; frost cupcakes. Insert 1 chocolate wafer cookie piece on each side of cupcake to look like bat wings. Place 1 miniature sandwich cookie between cookie pieces for bat body. Squeeze 2 small dots white icing onto each cookie; attach candy eyes.
Nutrition Facts : Calories 280, Carbohydrate 38 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 320 mg
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