 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 16 |
|
Underneath tasty tombstones, ghosts, pumpkins, worms and soil that make this dessert a conversation piece, you'll find a delectable chocolate cake made from scratch in a few simple steps. It's a recipe I use year-round with different frostings. Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup butter |
1 cup water |
1/4 cup baking cocoa |
1/2 cup sour cream |
2 eggs |
frosting: |
1/4 cup butter |
3 tablespoons milk |
2 tablespoons baking cocoa |
2 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
18 oreo cookies |
green and brown decorator's icing or gel |
9 cream-filled oval vanilla sandwich cookies |
1 cup whipped topping |
pumpkin candies and gummy worms, optional |
Directions:
1. In a bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, combine butter, water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes.
3. Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat; stir in sugar and vanilla. Pour over warm cake. Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely.
4. For tombstone, use icing to decorate vanilla cookies with words or faces; place on cake. For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired. Refrigerate for at least 1 hour. Just before serving, add pumpkins and gummy worms if desired. Yield: 16 servings.
|
|