HALLOWEEN CHOCOLATE CAKE

 

  • Cooking Time:
  • Servings: 10- 12
  • Preparation Time:

Ingredients

  • 1 (6.0 oz.) HERSHEY'S Milk Chocolate Bar, broken into pieces
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 cup boiling water
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1/2 cup HERSHEY'S Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup dairy sour cream
  • 1 teaspoon vanilla extract
  • CHOCOLATE COATED ICE CREAM CONE(recipe follows)
  • ORANGE FROSTING(recipe follows)
  • DECORATOR'S FROSTING(recipe follows)

Directions

  • Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.
  • Stir together chocolate bar pieces, butter and water in medium bowl until chocolate is melted. Stir together flour, sugar, cocoa, baking soda and salt in large bowl; gradually add butter mixture, beating until well blended.
  • Add eggs, sour cream and vanilla; beat on medium speed 1 minute.
  • Pour batter into prepared pan.
  • Bake 50 to 55 minutes or until wooden pick inserted in center of cake comes out clean.
  • Cool 10 minutes; remove from pan to wire rack. Cool completely.
  • Meanwhile, prepare CHOCOLATE COATED ICE CREAM CONE.
  • Drizzle ORANGE FROSTING over cake.
  • Place ice cream cone into center of cake for pumpkin stem.
  • Using leaf decorating tip, pipe leaves onto 'pumpkin' with DECORATOR FROSTING.

Notes

Categories: Cake  Halloween 

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