Pumpkin Parade Halloween Cake

Pumpkins are on parade around this chocolate cake using decorated pumpkins and bats made from candy. Perfect for a Halloween party!

Pumpkin Parade Halloween Cake

Photo by Helen (#1) C.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • CHOCOLATE CAKE:

  • cup butter or margarine, softened

  • 1-¾

    cups sugar

  • 3

    eggs

  • 1

    teaspoon vanilla extract

  • 2

    cups all-purpose flour

  • ½

    cup HERSHEY'S Cocoa

  • 1

    teaspoon baking powder

  • ¾

    teaspoon baking soda

  • ½

    teaspoon salt

  • 1-½

    cups buttermilk or sour milk*

  • 2

    baked 9-inch cake layers (recipe follows)

  • ROYAL ICING:

  • cups powdered sugar

  • 2

    tablespoons warm water

  • 1

    tablespoon pasteurized dried egg whites, meringue powder

  • 1

    (16 ounce) can vanilla ready-to-spread frosting, or your favorite vanilla frosting

  • Red and yellow food coloring

  • 1

    package Reese's peanut butter pumpkins

  • ½

    cup Reese's Pieces candies

  • 3

    York Peppermint Patties

Directions

Make the cake: Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. * To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups. Make royal icing: Stir together 2 1/4 cups powdered sugar, 2 tablespoons warm water and 1 tablespoon pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, if too thick. Divide icing into small bowls for each color desired and tint with food colorings. Transfer icing to pastry bags or heavy duty food storage bags with desired tip. Cover icings and tips of pastry bags with damp paper towels to keep icing from drying out. (Some icing garnishes may need a firmer icing to hold their shape. Stir in small amounts of additional powdered sugar to get the desired consistency.) 1 cup icing. Prepare the Pumpkin Patch Pumpkins: Decorate small Reese's Peanut Butter Pumpkins (.6 oz. ea.) with desired facial features. Allow icing to harden. (If you don't like the design or parts of the design, wait until the icing has hardened and then you can remove without damaging the surface of the pumpkin.) Make bats by cutting the peppermint patties in half, and then adding details with black royal icing. Tint frosting to the desired shade of orange; frost cake. Parade decorated peanut butter pumpkins along bottom edge of cake. Decorate cake sides with Reese's Pieces. Add icing eyes to peppermint pattie bats; place on top of cake. 10 to 12 servings.


Nutrition

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