Halloween Graveyard Cake Recipes

Halloween Graveyard Cake Halloween Graveyard Cake Ingredients:

From Driscoll’s
Halloween Graveyard Cake Recipes
¾ cup water
1 package (18.25 ounce) devil’s food cake mix
1/3 cup oil
3 large eggs

Raspberry strawberry filling:

6 ounces raspberries
1 ½ cups coarsely chopped strawberries, divided
1/3 cup sugar
2 tablespoons cornstarch

Chocolate ganache whipped frosting:
2 cups heavy cream
12 ounces bittersweet chocolate, finely chopped

Garnish:
6 ounces blueberries
6 ounces raspberries
Decorated Milano cookies

Strawberries dipped in icing to make “ghosts”


Direction:

Heat oven to 350 degrees. Lightly grease and flour two (9-inch) square baking pans. Combine in food processor 1 cup blueberries and water. Puree 1 minute or until smooth

Halloween Graveyard Cake

Blend cake mix, blueberry mixture, oil and eggs in large bowl on low speed just until moistened. Scrape sides of bowl. Beat at medium speed 2 minutes. Stir in remaining blueberries. Divide batter evenly into prepared pans. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Halloween Graveyard Cake

For strawberry filling: Combine raspberries and 1 cup coarsely chopped strawberries in food processor. Puree 1 minute or until smooth. Press through a sieve to remove seeds. Whisk sugar, cornstarch and berry puree in small saucepan until blended. Bring to a boil over medium-high heat, stirring constantly and boil 1 minute. Remove from heat stir in ½ cup chopped strawberries; set aside. Cool completely.

Halloween Graveyard Cake

For ganache: Bring heavy cream to a boil over medium- high heat in medium saucepan. Whisk in chocolate. Whisking constantly until the chocolate is completely melted. Pour chocolate into a bowl, cover surface with plastic wrap, chill 2 hours. Beat on low to medium speed 30 seconds or just until ganache is thickened and begins to hold a shape. Do not overbeat.

Halloween Graveyard Cake

To assemble: Place one cake layer on serving plate. Spread raspberry strawberry filling to ½ inch from edge. Top with second cake layer. Frost sides and top with ganache whipped frosting. Arrange blueberries around top edge of cake and raspberries around bottom edge of cake. Sprinkle center top with cookie crumbs. Arrange strawberry ghosts and press cookies into cake, for tombstones.

Makes 10 to 12 servings.

Halloween Graveyard Cake

Halloween Graveyard Cake

Halloween Graveyard Cake