Halloween Poison Cake Recipe

By AzWench

This (Danish) cake bring back so many childhood memories to me and I have always known it as the The Poison Cake!

Basically it’s just an almond flavored cake, colored green, perfect for Halloween!

Ingredients

• Cocoa icing:
• 2 cups sugar
• 9 ounces soft unsalted butter
• 3 large eggs
• 1 3/4 cup all purpose flour
• 1 1/2 teaspoon baking powder
• pinch of salt
• 1 1/8 cups milk (room temperature)
• 2-3 teaspoons almond extract (Vanilla can be used instead)
• Green food coloring
• Powdered icing sugar (I never really use any measurements for this. I just add 1 cup or more)
• unsweetened cocoa powder (Use a little less than the amount of powdered icing sugar)
• A few tbsp of boiled lukewarm water

Details

Servings 1
Adapted from cakejournal.com

Preparation

Step 1

Preheat oven to 350 F

Step 1:
In a bowl sift together the all purpose flour, baking powder and a pinch of salt. Set aside.

Step 2:
In another bowl cream the unsalted butter and sugar well together.

Step 3:
Add the eggs one at a time, mixing well in between. Scrape down the sides when needed.

Step 4:
Next add the flour mix in three parts and the milk in two. Mix well in between.

Step 5:
Stir in the almond flavour. Then add drops of green food colouring. Be careful not to use too much food colouring as the colour gets a little more dark while baking.

Step 6:
Pour the green cake batter into the cake pan and smooth with a rubber spatula. To avoid the cake from getting too brown, place the cake on the lowest rack in the oven. Bake the cake for about 40-60 minutes and a cake tester comes out clean.

Step 7:
Transfer the cake to a cooling rack and let it cool completely before you spread on the cocoa icing. Cut the cake into squares and enjoy.

Cocoa icing: I don’t really use any specific recipe for the icing. I just take 2-3 cups of powdered sugar. About 1/2 cup of cocoa powder and whisk it well together. Then I add 1-2 tablespoons of cooled boiled water and mix it in. Add more water if its to thick and more powdered sugar if its too thin. It should have a thick pouring consistency, that is easy to spread on with a spatula.