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Recipe of the Month Desserts - Graveyard Cake



INGREDIENTS
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup baking cocoa
  • 1 cup butter (2 sticks)
  • 1 cup water
  • 1/2 cup sour cream
  • 2 eggs

INSTRUCTIONS
In a mixing bowl, combine flour, sugar, soda, and salt; set aside. In a saucepan over medium heat, combine butter, water, and cocoa; bring to a boil. Add flour mixture and beat well. Beat in sour cream and eggs.
Pour into a greased 13-x-9-x-2-inch baking dish. Bake at 350° for 36 minutes or until a toothpick inserted in center comes out clean. Cool for five minutes.
Meanwhile, prepare topping:
cup butter
3 tablespoons milk
2 tablespoons baking cocoa
2 cups powdered sugar
teaspoon vanilla extract
18 cream-filled chocolatesandwich cookies
9 cream-filled oval vanillasandwich cookies
1 cup whipped topping
Decorator’s icing or gel
Pumpkin candies (optional)
Gummy worms (optional)
In a saucepan, combine butter, milk, and cocoa; bring to a boil. Remove from heat and stir in sugar and vanilla. Pour over warm cake.
Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely.
For tombstones, use icing to decorate vanilla cookies with Halloween-themed graphics, such as R.I.P, Boo, skull and crossbones, scary faces, etc. Place on cake in rows of three.
For ghosts, make mounds of whipped toppng; use icing to add eyes and mouths as desired. Refrigerate for at least one hour. Just before serving, add candy pumpkins and gummy worms if desired.
 
 
 
 
Submitted By: Marie Delffs
Normandy
Coffee Farmers Co-op
 
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