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Real Recipes From Real Home Cooks ®

ghostly “boo-day” cake

MHagerty avatar
Recipe by
Monika Hagerty
@MHagerty
Williamsport, MD

I did not come up with this recipe myself. I got this recipe from a magazine and tried it the first time for my first husbands birthday which was three days before Halloween. Everyone loved it and I made it ever since for Birthday's, Anniversaries or just because it is so delicious.

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yield 12 -15 Servings
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For ghostly “boo-day” cake

  • FOR THE CAKE
  • 1 c
    water
  • 1/2 c
    butter
  • 1/2 c
    shortening
  • 3 Tbsp
    baking cocoa
  • 2 c
    flour
  • 2 c
    sugar
  • 1 tsp
    baking soda
  • 2
    eggs
  • 1/2 c
    buttermilk
  • 1 tsp
    vanilla extract
  • CCHOCOLATE FROSTING
  • 1 c
    heavy whipping cream
  • 1 c
    (6 ounces) semisweet chocolate chips
  • 1 3/4 - 2 c
    confectioners' sugar
  • WHITE FROSTING
  • 1/4 c
    butter, softened
  • 1/4 c
    shortening
  • 2 c
    confectioners sugar
  • 4 1/2 tsp
    milk
  • 1/2 tsp
    vanilla extract
  • orange and purple paste or gel food coloring

How To Make ghostly “boo-day” cake

  • 1
    In a saucepan, combine the water, butter, shortening and cocoa; cook and stir until butter and shortening are melted. In a large bowl, combine the flour, sugar, baking soda and salt. Add the butter mixture; mix well. Add the eggs, buttermilk and vanilla; mix well.
  • 2
    Pour into a greased and waxed paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Gently peel off waxed paper. Transfer to a 17-in. x 12-in. covered board.
  • 3
    In a saucepan, heat the cream until bubbles begin to form around sides of pan. Remove from the heat; stir in chocolate chips until melted. Place pan in a bowl of ice water; stir constantly until cooled. Gradually whisk in enough confectioners' sugar to achieve spreading consistency. Frost the top and sides of cake.
  • 4
    In a small bowl, cream the butter and shortening. Beat in confectioners' sugar, milk and vanilla until smooth. Place 1/3 cup in a small bowl; tint orange. Place 3 tablespoons in another bowl; tint purple.
  • 5
    Trace a ghost pattern. Cut out with a shape knife, trace the ghost on chocolate frosting. Gently spread white frosting in ghost shape. Place orange frosting in a pastry or plastic bag; cut a hole in one corner. Pipe banner on ghost. Cut a hole in corner of another pastry or plastic bag; insert #2 round pastry tip and purple frosting. Pipe "Happy Boo-Day" on banner.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Ghostly “Boo-Day” Cake:

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