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October 29, 2010
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Graveyard Cake

exps9298_TH10010C37D

This is one of my favorite things to make for Halloween. Mostly it is just for the fun, its Halloweens version of Christmas’s Gingerbread House.

Ingredients

  • 2 cups 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 cream-filled chocolate sandwich 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

  • 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.
  • 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.
  • 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.
  • For tombstone, use icing to decorate 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.

1 888 430 2010

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