CHOCOLATE HALLOWEEN CAKE

Posted by Internet News | 5:20 AM |


Ingredients:

1 ( 6 oz) Hershey milk chocolate bar), broken in pieces
1/2 cup milk
1 cup boiling water
2 cups flour
1/2 cup cocoa
2 tsp baking soda
1 tsp salt
2 eggs
1/2 cup sour cream
1 tsp vanilla extract
Chocolate coated ice cream cone*
Orange Icing*
Decorator Frosting*

Directions:

1. Preheat oven to 350 F. Grease and flour a (12) cup
fluted tube pan.

2. Stir together chocolate pieces, butter and water until
chocolate is melted. Stir together flour, sugar baking
soda and salt in a large bowl. Gradually add butter
mixture, beating until well blended. Add eggs, sour
cream and vanilla; beat on medium speed 1 minute.
Pour batter into prepared pan.

3. Bake 50 to 55 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Meanwhile, prepare CHOCOLATE COATED ICE CREAM CONE*.
Drizzle ORANGE FROSTING* over cake. Place ice cream cone into center of cake for pumpkin stem. Using leaf decorating tip, pipe leaves onto 'pumpkin' with DECORATOR FROSTING*.

Yield: 10 to 12 servings

CHOCOLATE COATED ICE CREAM CONE DIRECTIONS:

Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Spoon melted chocolate over outside of flat-bottom ice cream cone. Refrigerate until chocolate is firm, about 30 minutes.

ORANGE FROSTING DIRECTIONS:

Place 1/3 cup butter or margarine in microwave safe bowl. Microwave on MEDIUM (50%) 1 minute or until melted. Stir in 2 cups powdered sugar, 2 teaspoons freshly grated orange peel and 1 1/2 tsp vanilla extract. Stir in 2 to 4 tbsp hot water for desired consistency.
Stir in red and yellow food color for desired color.

DECORATOR FROSTING DIRECTIONS:

Combine 3 tbsp water and 1 tbsp meringue powder in small bowl. Add 1 1/2 cups powdered sugar and 1/8 tsp vanilla extract; beat on high speed of mixer until stiff. Stir in green food color for desired color.