So-Easy-It’s-Spooky Bat Cake
This gorgeous dessert starts with a boxed cake mix. Then it’s an easy and magical trick to make the bat silhouette with cocoa. —Crystal Schlueter, Babbitt, Minnesota
Can you freeze So-Easy-It's-Spooky Bat Cake?
Wrap cooled cake layers in plastic, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.
Test Kitchen Tips
Ingredients
- 1 devil's food or orange cake mix (regular size)
- 1 teaspoon orange food coloring, optional
- orange frosting:
- 4-2/3 cups confectioners' sugar
- 1 cup butter, softened
- 2 teaspoons vanilla extract
- Orange food coloring
- 6 to 7 tablespoons 2% milk
- chocolate frosting:
- 4 cups confectioners' sugar
- 2/3 cup baking cocoa, sifted
- 1 cup butter, softened
- 2 teaspoons vanilla extract
- 6 to 7 tablespoons 2% milk
- 10 peanut butter cups, finely chopped
- Dutch-processed cocoa or confectioners' sugar
Directions
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1Prepare and bake cake mix according to package directions, using two 9-in. round baking pans. If preparing orange cake, add orange food coloring. Cool as package directs.
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2For bat design, cut a bat pattern from card stock. Wrap with foil.
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3For devil's food cake, prepare orange frosting by beating confectioners’ sugar, butter, vanilla, food coloring and enough milk to reach a spreading consistency. For orange cake, prepare chocolate frosting by beating confectioners’ sugar, cocoa, butter, vanilla and enough milk for spreading.
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4Using a long serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Spread with 1 cup frosting; sprinkle with chopped candies. Top with remaining cake layer, bottom side up. Spread remaining frosting over top and sides of cake. Refrigerate until set, about 30 minutes.
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5Lay bat pattern on top of cake. Using a fine-mesh strainer, sift Dutch-processed cocoa or confectioners' sugar over frosting. Lift pattern carefully to remove.
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