Flaming Ghost Cake

I have posted this recipe before, but thought it might be a good time to post it again. This one is fun for Halloween. You start with a baked 9×13-inch cake. Frost it with chocolate frosting and then use white frosting to draw a ghost on the cake.

You can make all sorts of images- cats, bats, pumpkins. When ready to serve the cake, the eyes are set on fire. Fun effect. Kids and grown-ups both will get a kick out of it.

Just be sure to have proper adult supervision for the kids. The picture doesn’t do it justice. Very cool blue flames. Don’t forget to turn down the lights!

Flaming Ghost Cake

1 prepared 9×13- inch cake, any flavor – recipe follows

2 c. chocolate frosting, I prefer homemade – recipe follows

1 c. vanilla frosting, I prefer homemade- recipe follows

3 oz. semi sweet chocolate, optional

2 empty eggshell halves, washed well and dried

2 sugar cubes

Lemon extract

Frost cake with chocolate frosting, then spread vanilla frosting in the shape of a ghost. Melt chocolate in a small plastic bag. When chocolate is melted snip off the corner of the bag and use to outline ghost. Place eggshell halves in cake, round side down where the ghost’s eyes would be. Soak sugar cubes in lemon extract and place in eggshells. When ready to serve light sugar cubes and turn off the lights. Serve 12-16.

Variations: You can use the flaming eyes effect on cat shapes, pumpkins or even bats. Practice drawing the shape on paper before frosting the cake. If you bake a larger round cake the whole thing can be the pumpkin. Just frost it with orange tinted frosting.

Chocolate Beet Cake

2 cups all-purpose flour

1½ teaspoons soda

1/2 teaspoon salt

1 1/2 cups sugar

1/2 cup cocoa powder

3 large eggs, beaten

1 cup plus 2 tablespoons oil

1½ cups grated cooked beets

2 teaspoons vanilla

Powdered sugar, optional, or cream cheese frosting- recipe below

Preheat oven to 350°. Combine flour, soda, salt, sugar and cocoa in a bowl; set aside. In a mixing bowl, combine the eggs and oil. Beat in vanilla and continue beating until well blended. Slowly beat in dry ingredients until well mixed; stir in beets. Pour into a greased and floured 9×13-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake bounces back when touched lightly with finger. Cool in pan on a rack. Frost cooled cake, or dust with powdered sugar.

Chocolate Boiled Frosting- Ermine

5 Tablespoons flour

⅓ cup cocoa powder

1 cup granulated sugar

1 cup milk or half and half

1 cup butter, softened

1 teaspoon vanilla extract

In a medium saucepan, whisk together flour, cocoa powder, and sugar. Add milk, a little at a time. Whisk after each addition to avoid lumps. Heat over medium heat, stirring constantly until mixture becomes a thick paste. It is important that you get it nice and thick at this point. It should be thicker than a pudding. Cool and then chill in the refrigerator for at least 30 minutes. The mixture should be very thick at this point. Once the cocoa base you made is chilled, cream the butter in your mixer until smooth. Scoop the cocoa mixture into butter and add 1 teaspoon vanilla extract.  Whip on high speed for 7-10 minutes or until light and airy.

Frost your cake or cupcakes.

Notes: If your frosting is too soft, chill it for a bit and then whip it again.

If it is still too soft, add a little powdered sugar to stiffen it up. T You might need to cook your boiled milk mixture longer next time.

This recipe makes about 3½ cups of frosting which is enough to lightly frost a 2 layer 9 inch cake. It will also generously frost a 9×13 inch cake, 18-24 cupcakes, or an angel food cake. Recipe can be doubled.