Happy Halloween My Little Aby’sOctober 29, 2010
Paddle hard!October 30, 2010
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.
- 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
- 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
- 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.
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