 Some fancy handiwork with frosting and ta-da! A chocolate bundt cake turns into a pumpkin centerpiece—and dessert! Photo courtesy of The Hershey Company.
October 2009
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Halloween Chocolate Cake
An Easy Chocolate Bundt Cake Becomes A Magical Halloween Pumpkin
This is Page 4 of a four-page article of Halloween recipes. Click on the black links below to visit other pages.
On The Menu:
Halloween Chocolate Cake
This bundt cake may look like a pumpkin, but it’s all chocolate! Perfect not just for Halloween, but all autumn long. It looks so pretty, you may want to keep it on the table as a centerpiece before carving slices for your guests.
Ingredients
Cake
- 1 Hershey’s milk chocolate bar (6-ounces), 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 sour cream
- 1 teaspoon vanilla extract
- Wooden pick
Chocolate-Coated Ice Cream Cone
- 1 cup Hershey’s dark chocolate chips or Hershey’s semi-sweet chocolate chips
- 1 tablespoon shortening
- Flat-bottom ice cream cone
Orange Frosting
- 1/3 cup butter
- 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
Green 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
Preparation
Cake
- Pre-heat oven to 350°F. Grease and flour a 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. Insert wooden pick in center.
- 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 and frosting.
Chocolate-Coated Ice Cream Cone
- Place dark chocolate chips or semi-sweet chocolate chips and shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.
- Microwave at medium (50%) 1 minute; stir.
- 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.
- Spoon melted chocolate over outside of flat-bottom ice cream cone. Refrigerate until chocolate is firm, about 30 minutes.
Orange Frosting
- Place butter or margarine in microwave-safe bowl.
- Microwave at medium (50%) 1 minute or until melted.
- Stir in powdered sugar, grated orange peel and vanilla extract.
- Stir in hot water for desired consistency.
- Stir in red and yellow food color for desired color.
Green Frosting
- Combine water and meringue powder in small bowl.
- Add powdered sugar and vanilla extract; beat on high speed of mixer until stiff.
- Stir in green food color for desired color.
Assembly
- Once cake is cooled and frosting is prepared, 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.
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Recipe courtesy The Hershey Company. Other other material
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