GHOST CAKE

Ellen Bales

By
@Starwriter

This would be a fun project to make with your kids or grandchildren!
Recipe & photo: Family Circle magazine
09-22-15


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Serves:

16

Prep:

35 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 box
(15.25 oz.) pillsbury moist supreme devil's food cake mix
1 c
buttermilk
½ c
vegetable oil
3
eggs
2 stick
unsalted butter, softened
1 box
(1 lb.) confectioners' sugar
3 Tbsp
milk or heavy cream
10
mini oreo cookies
10
regular oreo cookies
20
brown m&m's, (mixed mini, regular and mega sizes)

Directions Step-By-Step

1
Cut parchment paper to fit in the bottom of two 8-inch round baking pans. Coat with nonstick cooking spray.
2
Prepare cake mix according to package directions for two 8-inch cakes, substituting buttermilk for water and using vegetable oil and eggs.
3
Pour into pans and bake in a preheated 350º oven for 34 to 38 minutes, until a toothpick inserted in the center comes out clean. Cool in pans on baking racks for 15 minutes. Remove from pans, remove parchment and cool completely.
4
Meanwhile, prepare frosting. With a stand mixer or a hand mixer combine butter, confectioners' sugar and milk. Beat on low until just combined, then on high 3 to 5 minutes, until fluffy. Set aside 1 Tbsp. of the frosting.
5
Carefully take apart mini and regular Oreo cookies, making sure frosting sticks completely to one of the halves. Place non-frosted halves in a resealable plastic bag and smash into pieces.
6
Trim layers of cake to make each one flat and place one layer on a stand. Spread 3/4 cup of the frosting evenly over top and sprinkle with smashed cookies, pressing slightly into frosting.
7
Place second cake layer on top, then spread remaining frosting over the top and sides of cake. With a bit of the reserved frosting, secure one of the M&M's to each of the 20 Oreo halves. Arrange on cake so they look like pairs of eyeballs.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian