halloween chocolate cake

Name: Halloween Chocolate Cake
Yield: 10
Cuisine: American
Ingredients: 6 ounce(s) 1 hershey's milk chocolate bar , broken into pieces; 1 cup(s) boiling water; 1 teaspoon(s) vanilla extract; 2 teaspoon(s) baking soda; 1 3/4 cup(s) sugar; 1/2 cup(s) (1 stick) butter or margarine , softened; 2 - eggs; 1/2 cup(s) hershey's cocoa; 2 cup(s) all-purpose flour; 1/2 cup(s) 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.

(2 RATINGS)

57 Pinches 1 Photo

Dee Tourville

FC, FL

Updated on Sep 5, 2013

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.

Rate

This cake does take a bit of time but well worth it.

prep time

cook time

method Bake

yield 10 serving(s)

Ingredients

6 ounces 1 hershey's milk chocolate bar , broken into pieces
1 cup boiling water
1 teaspoon vanilla extract
2 teaspoons baking soda
1 3/4 cups sugar
1/2 cup (1 stick) butter or margarine , softened
2 - eggs
1/2 cup hershey's cocoa
2 cups all-purpose flour
1/2 cup 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

Step 1

Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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