Halloween Chocolate Marshmallow Bumpy Cake Recipes

HALLOWEEN CHOCOLATE MARSHMALLOW BUMPY CAKE

Steps:

• Preheat oven to 350 degrees. Generously grease two 9-10 inch round cake pans and dust with cocoa or flour and shake out excess. Place cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl. Blend with an electric mixer on low for 1 minute. Stop and scrape sides with a rubber spatula and then mix on medium speed for 2-3 minutes. Pour batter into prepared pans and place in preheated oven. Bake the cake until it springs back when lightly pressed with your finger and starts pulling away from the edge of the pan, 25 - 30 minutes. Let cakes cool on wire racks approximately 10 minutes and then run a knife around the edge of each layer and invert cakes onto cooling rack.. Meanwhile fold cool whip into chocolate frosting and then fold in marshmallows. Once cake is completely cool, place one layer on serving plate and top with 1/3 frosting. Top with remaining cake layer and frost top and sides with remaining frosting. Top with crushed cookies and tombstone cookies, candy pumpkins and bones, and boo banner and characters.

CHOCOLATE-MARSHMALLOW RIBBON CAKE

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil; grease generously. In large bowl, mix flour, cocoa, baking powder and salt; set aside.
• In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until very thick and lemon colored. In large bowl, gradually beat 1 cup granulated sugar into eggs. On low speed, beat in 1/3 cup water and the vanilla. On low speed, beat in flour mixture just until batter is smooth. Pour into pan, spreading batter to corners.
• Bake 12 to 15 minutes or until top springs back when touched lightly. Generously sprinkle clean towel with powdered sugar. Run knife around side of pan to loosen cake; turn upside down onto towel. Carefully remove foil. Cool cake completely, about 30 minutes.
• In 3-quart saucepan, mix egg whites, 1 1/2 cups granulated sugar, the cream of tartar, corn syrup and 1/3 cup water. Cook over low heat, beating with electric mixer on high speed until stiff peaks form and scraping bottom and side of saucepan occasionally. Remove from heat. Add marshmallows; beat until smooth.
• Cut cake crosswise into four 10x3 3/4-inch rectangles. Layer rectangles, spreading each with about 1 cup frosting. Spread top with remaining frosting.
• In 1-quart saucepan, heat chocolate and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in powdered sugar and 5 teaspoons water until smooth. Stir in additional boiling water, 1/2 teaspoon at a time, until desired consistency. Pour glaze over cake, allowing some to drizzle down sides.