halloween chocolate cake

★★★★★ 2 Reviews
Dee_Tourville avatar
By Dee Tourville
from FC, FL

Hershey's is the secret to this tasty cake. NOTE on Ingredients: I did not add the ingredients for the frostings with the cake ingredients on purpose. It use to confuse me so now I keep them separate :) You'll find them in the directions, for you to follow as your cake cools.

★★★★★ 2 Reviews
serves 10
method Bake

Ingredients For halloween chocolate cake

  • 6 oz
    1 hershey's milk chocolate bar , broken into pieces
  • 1 c
    boiling water
  • 1 tsp
    vanilla extract
  • 2 tsp
    baking soda
  • 1 3/4 c
    sugar
  • 1/2 c
    (1 stick) butter or margarine , softened
  • 2
    eggs
  • 1/2 c
    hershey's cocoa
  • 2 c
    all-purpose flour
  • 1/2 c
    dairy sour cream
  • orange frosting (recipe follows)
  • chocolate coated ice cream cone (recipe follows)
  • decorator's frosting (recipe follows
  • the ingredients for the orange frosting, choc. coated cone & the decorator's frosting i have added below.

How To Make halloween chocolate cake

  • 1
    Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.
  • 2
    Stir together chocolate bar pieces, butter and water in medium bowl until chocolate is melted. Stir together flour, sugar, cocoa, baking soda and salt in large bowl; gradually add butter mixture, beating until well blended. Add eggs, sour cream and vanilla; beat on medium speed 1 minute. Pour batter into prepared pan.
  • 3
    Bake 50 to 55 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
  • 4
    Meanwhile, prepare CHOCOLATE COATED ICE CREAM CONE. Place 1 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (don't use butter, margarine,) in small microwave-safe bowl.Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Spoon melted chocolate over outside of flat-bottom ice cream cone. Refrigerate cone until chocolate is firm, about 30 minutes. Once chocolate is set on cone, place ice cream cone into center of cake for pumpkin stem.
  • 5
    ORANGE FROSTING: Place 1/3 cup butter or margarine in microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until melted. Stir in 2 cups powdered sugar, 2 teaspoons freshly grated orange peel and 1-1/2 teaspoons vanilla extract. Stir in 2 to 4 tablespoons hot water for desired consistency. Stir in red and yellow food color for desired color. Drizzle ORANGE FROSTING over cake.
  • 6
    Decorator's frosting: Cream a 1/4 cup real butter & 1/4 cup shortening, then add 3/4 tsp of vanilla extract. Slowly add 2 1/2 cups of confectioners sugar beating on medium speed. Add milk 1 1/2 to 2 Tbls. of milk 1/2 tbs at a time and beat on high until completely blended. Add green food color, blend. Using leaf decorating tip, pipe leaves onto 'pumpkin' with the DECORATOR FROSTING.
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