Cemetery Cake
Ingredients
Cake
Nutrition Facts
Servings Per Recipe 12
- Amount Per Serving
- Calories 434
- Protein(gm)4
- Carbohydrate(gm)49
- Fat, total(gm)26
- Cholesterol(mg)75
- Saturated fat(gm)8
- Dietary Fiber, total(gm)3
- Sodium(mg)429
Percent Daily Values are based on a 2,000 calorie diet
- 1 18 1/4 ounce box chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- Frosting and Decorations
6 ounces semisweet chocolate, chopped - 3/4 cup heavy cream
- 4 rectangular cookies (such as Social Tea Biscuits)
- 4 Pepperidge Farm Milano cookies (trim 1/4 inch from one end of each cookie)
- 5 pumpkin candies (such as Jelly Belly)
Directions
1. Heat oven to 350 degrees . Coat a 13 x 9 x 2-inch baking pan with nonstick cooking or baking spray.
2. Cake. Prepare cake mix with 1 1/4 cups water, the eggs and oil as per package directions. Transfer batter to prepared pan. Bake at 350 degrees for 31 to 33 minutes, or as per package directions. Cool completely.
3. Trim crowned area from top of cake; reserve scraps for later use. Invert cake onto serving platter.
4. Frosting and decorations. Place chopped chocolate in a medium bowl. Heat cream in a glass measuring cup in microwave for 1 minute. Pour over chocolate and let stand 5 minutes. Whisk until smooth. Let cool an additional 5 minutes.
5. Transfer 1/2 cup of the chocolate mixture to a pastry bag or resealable plastic bag. Pour and spread remaining frosting over cake, allowing some to drip down cakesides. Snip a small corner from plastic bag. Pipe decorations onto cookies. Let dry. With a knife, cut slits into cake and insert decorated cookies into slits. Crumble reserved cake scraps and place on cake in front of cookies. Scatter pumpkin candies over cake.
No- Bake Spiderweb Cheesecakes
Nutrition Facts
Servings Per Recipe 16
- Amount Per Serving
- Calories 247
- Protein(gm)4
- Carbohydrate(gm)23
- Fat, total(gm)16
- Cholesterol(mg)32
- Saturated fat(gm)10
- Dietary Fiber, total(gm)1
- Sodium(mg)97
Percent Daily Values are based on a 2,000 calorie diet
Ingredients
- Crust and Cheesecakes
16 Nilla Wafers - 1 envelope (.25 ounce) unflavored gelatin
- 2 8 ounce package cream cheese, softened
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping or whipped cream
- 1/2 cup mini semisweet chocolate chips
- Spiderwebs
1/2 cup mini semisweet chocolate chips - 1 teaspoon vegetable oil
Directions
1. Crust and cheesecakes. Line 16 indents of 2 cupcake pans with foil liners. Coat liners with nonstick spray. Place 1 Nilla wafer in bottom of each prepared cup.
2. Sprinkle gelatin over 1/4 cup water in a glass measuring cup and let soak for 1 minute. Microwave 30 seconds to dissolve.
3. Beat cream cheese and sugar in a large bowl until smooth. Beat in vanilla, then fold in whipped topping or whipped cream. While beating over medium speed, adddissolved gelatin in thin stream. Fold in mini chips. Spoon 1/4 cup batter into each prepared cup, smoothing tops.
4. Spiderwebs. Combine chips and oil in a microwave-safe bowl. Microwave 1 minute and stir until smooth. Transfer to a resealable plastic bag or piping bag. Snip off a small corner and pipe in a spiral pattern on each cake. Starting at the center, run a thin knife through each spiral to resemble a spiderweb. Refrigerate at least 4 hours.
Caramel Apples
Nutrition Facts
Servings Per Recipe 12
- Amount Per Serving
- Calories 378
- Protein(gm)5
- Carbohydrate(gm)74
- Fat, total(gm)9
- Cholesterol(mg)5
- Saturated fat(gm)5
- Dietary Fiber, total(gm)4
- Sodium(mg)182
Percent Daily Values are based on a 2,000 calorie diet
Ingredients
- 12 small McIntosh apples (about 3 pounds)
- 12 wooden ice-cream sticks
- 2 14 ounce packages soft caramels (such as Kraft)
- 1/4 cup shelled pistachios, coarsely chopped
- 1/4 cup peanuts, coarsely chopped
- 3 tablespoons chocolate sprinkles
- 3 tablespoons vanilla sprinkles
- 1 ounce semisweet chocolate, broken up
- 1/2 teaspoon solid vegetable shortening
Directions
1. Line a large baking sheet with nonstick foil. Coat foil with nonstick cooking spray.
2. Remove stems from apples; wash and dry apples. Insert wooden stick into stem end of each apple.
3. Place unwrapped caramels in medium-size saucepan. Add 3 tablespoons water; heat over medium-low heat, stirring occasionally, until caramels are melted and smooth.
4. Working quickly with one apple at a time, and keeping caramel over low heat, dip the apple into the caramel, turning to coat the apple completely (tilt pan slightly for easier dipping). Remove apple from caramel, letting excess caramel drip back into saucepan. Scrape bottom of apple on edge of pan, and transfer to prepared baking sheet. Repeat with all apples.
5. Press pistachios, peanuts or sprinkles onto bottom of apples and 1 inch up the sides; place in cupcake liners on new baking sheet. Refrigerate 10 minutes or until caramel is cool.
6. Meanwhile, melt chocolate with shortening in a small glass bowl on HIGH in microwave for 1 minute. Stir until smooth. Transfer to a small plastic bag; snip off corner. Drizzle over apples. Refrigerate until hardened, about 20 minutes. Store in refrigerator.
Cakesicles - Easy Halloween Cake Pops
Nutrition Facts
- Amount Per Serving
- Calories 125
Percent Daily Values are based on a 2,000 calorie diet
Ingredients
- 1 box cake mix
- 1 cup canned frosting
- 1 pound candy melts (such as Wilton)
Directions
1. Prepare cake mix following package directions.
2. Cool, break into crumbs and stir in frosting. Roll into balls (about 50 per batch).
3. Melt 1 pound candy melts (such as Wilton). Dip one end of lollipop sticks in candy and then insert into cake balls (this keeps them from coming loose). Freeze to set.
4. Dip pops in melted candy to coat, decorate as desired, then press sticks in a styrofoam block to dry. (If drawing faces with an edible marker, let candy dry first.)
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