Graveyard Cake

281
Graveyard Cake

Photo by Bean4bella


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups all-purpose flour

  • 2

    cups sugar

  • 1

    teaspoon baking soda

  • ½

    teaspoon salt

  • 1

    cup butter

  • 1

    cup water

  • ¼

    cup baking cocoa

  • ½

    cup sour cream

  • 2

    eggs

  • FROSTING:

  • ¼

    cup butter

  • 3

    tablespoons milk

  • 2

    tablespoons baking cocoa

  • 2

    cups confectioners' sugar

  • ½

    teaspoon vanilla extract

  • 18

    cream-filled chocolate sandwich cookies

  • Green and brown decorator's icing or gel

  • 9

    cream-filled oval vanilla sandwich cookies

  • 1

    cup whipped topping

  • Pumpkin candies and gummy worms, optional

Directions

In a bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, combine butter, water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat; stir in sugar and vanilla. Pour over warm cake. Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely. For tombstone, use icing to decorate vanilla cookies with words or faces; place on cake. For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired. Refrigerate for at least 1 hour. Just before serving, add pumpkins and gummy worms if desired.


Nutrition

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