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Halloween Black Cat Cake Recipe

Halloween Black Cat Cake
Source: Betty Crocker

Ingredients

  • 1 box Betty Crocker™ Super Moist™ devil's food cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 1/2 containers Betty Crocker™ Rich & Creamy chocolate frosting
  • Tray or cardboard (20x14 inches), covered with wrapping paper and plastic food wrap or foil
  • 2 yellow Betty Crocker® Fruit Gushers® fruit snacks, from a 5.4-oz box or 1 large yellow gumdrop
  • 1 small black gumdrop
  • Black shoestring licorice
PREP TIME
30m
COOK TIME
3h15m
TOTAL TIME
3h45m
YIELD
16 servings

Instructions

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round cake pans.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake as directed on box for 8- or 9-inch rounds.
  • Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate or freeze cake 30 to 60 minutes or until firm.
  • Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake as shown in diagram; arrange pieces on serving tray. Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining frosting.
  • Use yellow fruit snacks or gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.

Holidays & Entertaining

A recipe from Betty Crocker

https://www.flyers-on-line.com/data/recipes/3752/halloween-black-cat-cake.jpg

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