Halloween Black Cat Cake

Halloween Black Cat Cake
Halloween Cake Ideas Ingredients:

• 1box Betty Crocker® SuperMoist® devil's food cake mix
• 1cup water
• 1/2cup vegetable oil
• 3eggs
• 1 1/2containers Betty Crocker® Rich & Creamy chocolate frosting
• Tray or cardboard (20x14 inches), covered with wrapping paper and plastic food wrap or foil
• 1large yellow gumdrop
• 1small black gumdrop
• Black shoestring licorice

Halloween Cake Ideas Instructions:

* 1 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.
* 2 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.
* 3 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 gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.

Halloween Chocolate Marshmallow-Ghost Cake and Mini Cupcakes

Halloween Chocolate Marshmallow-Ghost Cake and Mini Cupcakes
Halloween Cake Ideas Ingredients

* 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans
* 2/3 cup unsweetened Dutch-process cocoa powder, sifted, plus more for pans
* 2 1/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 1/4 cups sugar
* 4 large eggs
* 2 teaspoons pure vanilla extract
* 1 cup whole milk

Halloween Cake Ideas Instructions

1. Preheat oven to 350 degrees. Butter three 6-inch round cake pans. Dust with cocoa powder, and tap out excess; set aside. Alternatively, line six mini muffin tins with paper liners.
2. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing until combined after each addition. Mix in vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with the milk. Mix until just combined. Divide batter evenly among pans (about 2 cups batter per pan) or lined muffin cups (about 1 tablespoon batter per cup).
4. Bake until a cake tester inserted into centers comes out clean, 30 to 40 minutes for cake layers and 14 to 16 minutes for mini cupcakes. Let cool in pans or muffin tins on a wire rack. Decorate as desired.
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