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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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There's nothing scary about this cake. I make it every Halloween for my husband, Mike, and our three children. Ingredients:
1 cup butter, softened |
2 cups sugar |
4 eggs |
3 cups king arthur unbleached all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 cup milk |
1/4 cup baking cocoa |
1/4 cup water |
1/2 teaspoon vanilla extract |
1/2 teaspoon orange extract |
1 tablespoon grated orange peel |
10 drops yellow food coloring |
6 drops red food coloring |
frosting: |
3 packages (3 ounces each) cream cheese, softened |
5-3/4 cups confectioners' sugar |
2 tablespoons milk |
8 drops yellow food coloring |
6 drops red food coloring |
glaze: |
3 ounces semisweet chocolate |
1/3 cup heavy whipping cream |
candy corn for garnish |
Directions:
1. In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Combine cocoa, water and vanilla; stir in 2 cups cake batter.
2. Pour into a greased and floured 9-in. round baking pan. Add orange extract, peel and food coloring to remaining batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks.
3. In a bowl, beat all frosting ingredients until smooth. Place one orange cake layer on a cake plate; spread with 1/2 cup frosting. Top with chocolate layer; spread with 1/2 cup frosting. Top with second orange layer. Frost the sides and top of each.
4. Microwave chocolate and cream on high 1-1/2 minutes or, stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn. Yield: 12-16 servings.
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