Thursday, October 11, 2012

Festive Halloween Layer Cake


1 cup butter, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup baking cocoa
1/4 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
1 tablespoon grated orange peel
10 drops yellow food coloring
6 drops red food coloring

3 packages (3 ounces each) cream cheese, softened
5-3/4 cups confectioners' sugar
2 tablespoons milk
8 drops yellow food coloring
6 drops red food coloring

3 ounces semisweet chocolate
1/3 cup heavy whipping cream
Candy corn for garnish


In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Combine cocoa, water and vanilla; stir in 2 cups cake batter. Pour into a greased and floured 9-in. round baking pan. Add orange extract, peel and food coloring to remaining batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks. 

In a bowl, beat all frosting ingredients until smooth. Place one orange cake layer on a cake plate; spread with 1/2 cup frosting. Top with chocolate layer; spread with 1/2 cup frosting. Top with second orange layer. Frost the sides and top of each.

Microwave chocolate and cream on high 1-1/2 minutes or, stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn. Yield: 12-16 servings.

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