halloween-cakeSome fancy handwork with frosting and ta-da! You have a very convincing pumpkin for your table centerpiece - and dessert! Photo courtesy of The Hershey Company.
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October 2009

Product Reviews / Main Nibbles / Cookies, Cakes & Pastries

Halloween Chocolate Cake

With Orange and Green Frosting

 

 

This bundt cake from The Hershey Company looks like a pumpkin, but doesn't have one bit of it in the recipe! It looks so pretty, you may want to keep it on the table as a centerpiece before carving out slabs for your guests!

 

Ingredients

Cake

  • 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
  • Wooden pick

Chocolate Coated Ice Cream Cone

  • 1 cup HERSHEY'S SPECIAL DARK CHOCOLATE Chocolate Chips or HERSHEY's Semi-Sweet Chocolate Chips
  • 1 tablespoon shortening
  • Flat-bottom ice cream cone

Chocolate Coated Ice Cream Cone

  • 1 cup HERSHEY'S SPECIAL DARK CHOCOLATE Chocolate Chips or HERSHEY's Semi-Sweet Chocolate Chips
  • 1 tablespoon shortening
  • Flat-bottom ice cream cone

Orange Frosting

  • 1/3 cup butter or margarine
  • 2 cups powdered sugar
  • 2 teaspoons freshly grated orange peel
  • 1 1/2 teaspoons vanilla extract
  • 2 to 4 tablespoons hot water for desired consistency
  • Red and yellow food color for desired color

Decorator Frosting

  • 3 tablespoons water
  • 1 tablespoon meringue powder
  • 2 teaspoons freshly grated orange peel
  • 1 1/2 cups powdered sugar
  • 1/8 teaspoon vanilla extract
  • Green food color
  • Leaf decorating tip

 

Directions

Cake

  1. Pre-heat oven to 350°F. Grease and flour 12-cup fluted tube pan.

  2. 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. Insert wooden pick in center.

  3. Bake 50 to 55 minutes or until wooden pick comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Meanwhile, prepare chocolate covered 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.

Chocolate Coated Ice Cream Cone

  1. Place HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.
  2. Microwave at MEDIUM (50%) 1 minute; stir.
  3. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.
  4. Spoon melted chocolate over outside of flat-bottom ice cream cone. Refrigerate until chocolate is firm, about 30 minutes.

Orange Frosting

  1. Place butter or margarine in microwave-safe bowl.
  2. Microwave at MEDIUM (50%) 1 minute or until melted.
  3. Stir in powdered sugar, grated orange peel and vanilla extract.
  4. Stir in hot water for desired consistency.
  5. Stir in red and yellow food color for desired color.

Decorator Frosting

  1. Combine water and meringue powder in small bowl.
  2. Add powdered sugar and vanilla extract; beat on high speed of mixer until stiff.
  3. Stir in green food color for desired color.

 

Recipe and photos courtesy of The Hershey Company. Other material © Copyright 2005- <%response.write(Year(Date))%> Lifestyle Direct, Inc. All rights reserved.