Halloween and a Ghostly Cake

Halloween is so fun! This Halloween I went down to Spanish Fork for a visit to my awesome brother and my super cute sister-in-law Sierra. I has so much fun, we had a great Halloween.

For lunch we had Halloween pasta with black and white bowtie and bloody Alfredo.



For dinner we made Octopus Chicken Pot Pie. We found easy Chicken Pie recipe on Pillsbury.com and the Octopus Pot Pie from this site.





Then for dessert we had a Ghostly Cake!



I found this on I am Baker.

I did do some substitutes. Instead of making a red velvet cake from scratch I once again used the Retired Models Cake Recipe.I didn't add any pudding. I used their Butter Cream Marshmallow frosting, and I tried the Betty Crocker Ganache for the dripping chocolate icing.It wasn't as good as home made but was still yummy.

Hungry..Grab a Snicker Cake!

I took some inspiration from the Praline Turtle Cake and did a little twist and instead of pecans I added peanuts and chopped up snickers. Also because I'm all about the box cake mix to save time I made the cake batter from the Retired Models cake recipe.

I have to admit this was a fun cake to make, who doesn't love a snickers? And Bruce thought it was one of my best yet. Make it for your next event and see what you think?

Recipe

- 1/2 c butter

- 1 c brown sugar

- 1 can (14oz) sweetened condensed milk

- 1 c chopped peanuts

- 1 box devil chocolate cake

- 4 eggs beaten

- 1/2 c oil

- 1/2 c water

- 2 6oz packages instant chocolate pudding

- 1 c sour cream

- chopped mini snickers

- your favorite chocolate icing ( I wimped out and bought some betty crocker chocolate icing)

Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil. Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup peanuts over sugar mixture and set aside to cool. Mix cake, eggs, pudding, sour cream, oil, water together. Add chopped up snickers if desired. Pour into the prepared pans.

Bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.

Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining chopped snickers. Frost the cake sides with your favorite chocolate icing.

I used my new frosting decorating pen around the edges and the bottom.

ENJOY!

Texas Sheet Cake

I got this recipe from the College Station cookbook my mom gave me a few years back. That is my go to cookbook. For one it has most of my favorite recipes of my mom's and second i know everyone in it which is nice. A very trusted source! This sheet cake is from Meg Anderson.

Recipe

2 c flour

2 c sugar

1 tsp baking soda

2 beaten eggs

1/2 c sour milk

1 tsp vanilla

1/2 c oil

1 stick butter

3 Tbs water

Icing

1 stick butter

4 Tbs cocoa

1/2 cups sour milk

3-4 cups powdered sugar

1 tsp vanilla

Combine flour, sugar and soda in a bowl. Boil butter, oil, cocoa & water, then pour over the dry mixture. Add renaming ingredients and then pour into a greased cookie sheet and bake at 375 degrees for 15-20 minutes.

Boil the butter, cocoa and *sour milk. Add to shifted powder sugar and vanilla, stirring well. Add chopped nuts if desired.

You can use either vinegar or lemon juice to make your milk go sour.

Thanks Meg this was very yummy and super easy to make!

PS If you dont want your icing to look like mine let the cake cool before you frost. Although it was tasty because it melted into the cake. YUM YUM