Ghostly “Boo-Day” Cake

Name: Ghostly “Boo-Day” Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12-15 Servings
Cuisine: American
Ingredients: 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

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By Monika Hagerty
@MHagerty

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.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

12-15 Servings

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

Add to Grocery List

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

Step-by-Step

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.
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.
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.
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.
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.