ghostly “boo-day” cake

Name: Ghostly “Boo-Day” Cake
Prep time: 30 min
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: ## FOR THE CAKE; 1 cup(s) water; 1/2 cup(s) butter; 1/2 cup(s) shortening; 3 tablespoon(s) baking cocoa; 2 cup(s) flour; 2 cup(s) sugar; 1 teaspoon(s) baking soda; 2 - eggs; 1/2 cup(s) buttermilk; 1 teaspoon(s) vanilla extract; ## CCHOCOLATE FROSTING; 1 cup(s) heavy whipping cream; 1 cup(s) (6 ounces) semisweet chocolate chips; 1 3/4 - 2 cup(s) confectioners' sugar; ## WHITE FROSTING; 1/4 cup(s) butter, softened; 1/4 cup(s) shortening; 2 cup(s) confectioners sugar; 4 1/2 teaspoon(s) milk; 1/2 teaspoon(s) vanilla extract; - orange and purple paste or gel food coloring

10 Pinches

Monika Hagerty

Williamsport, MD

Updated on Dec 19, 2013

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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prep time 30 Min

cook time 20 Min

method Bake

yield 12-15 Servings

Ingredients

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

How To Make ghostly “boo-day” cake

Step 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.

Step 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.
Step 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.
Step 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.
Step 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.
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