New Hampshires Graveyard Cake Recipes

GRAVEYARD CAKE

Steps:

• In a bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, combine butter, water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes., Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat; stir in sugar and vanilla. Pour over warm cake. Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely. , For tombstone, use icing to decorate vanilla cookies with words or faces; place on cake. For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired. Refrigerate for at least 1 hour. Just before serving, add pumpkins and gummy worms if desired.

MILK CHOCOLATE GRAVEYARD CAKE

Steps:

• For the cake: Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.
• Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
• Pour half the batter in each pan and spread evenly with a spatula or butter knife. Bake until a toothpick comes out clean, about 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.
• To assemble: Put some Milk Chocolate Buttercream on top of 1 cake layer, pushing out to the sides a bit. Sprinkle some ground up chocolate wafers on top. Place the other cake layer on top and flip it over so the flat surface is up. Ice with the rest of the buttercream. Don't try to make it perfectly smooth, the more bumpy it is the better, we're creating a graveyard!
• With your black gel, write out RIP on the chocolate sandwich cookies to make them look like gravestones.
• Sprinkle more ground wafers on top of the cake to look like dirt. Pat some more around the sides. Take your chocolate tree and put right through the cake in the back. Add some gravestones and some pumpkins. And the chocolate bones, pressing into the sides like an X. Arrange chunks of rock candy around.
• Combine the butter, salt and 2 cups of the confectioners' sugar in a mixer with the whisk attachment. Beat until light and fluffy. Add the melted chocolates, vanilla and the remaining 3 cups sugar. Whisk on medium-high until smooth and fluffy.
• Put the chips in a heatproof glass bowl over a pot of simmering water. Stir to melt. Fill a zip top bag with the melted chocolate and pipe it out on a baking sheet lined with foil in the shape of a tree. Let cool.
• Put the chips in a heatproof glass bowl over a pot of simmering water. Stir to melt. Add the melted butter to the chips to make the mixture more workable. Take your pretzel stick and push a marshmallow on each side. Coat in the white chocolate, and let dry on parchment paper.

GRAVEYARD CAKE FOR HALLOWEEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 9x13-inch cake pan with cooking spray.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 26 to 31 minutes. Remove from oven and cool pan on wire rack for 15 minutes. Remove cake from pan and cool completely on wire rack before decorating, about 2 hours.
• Spread a layer of chocolate frosting over top of the cake.
• Fill a pastry bag, fitted with a small plain tip, with a few tablespoons of chocolate frosting. Write "RIP" or draw a cross on sandwich cookies. Insert decorated cookies into the cake so that they look like tombstones in a graveyard. Sprinkle chocolate cookie crumbs in between the cookie tombstones to resemble dirt.

HALLOWEEN GRAVEYARD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a disposable foil pan with a domed plastic lid.
• Beat cake mix with water, eggs, and oil in a large bowl using an electric mixer until no dry spots remain. Increase speed to medium; blend well. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 32 to 36 minutes. Let cool completely, at least 30 minutes.
• Frost the cooled cake with frosting.
• Push fudge sticks upright about 1/2-inch apart into 3 outer edges of the cake to represent fence posts. Place additional fudge sticks about 1/2-inch apart in a diagonal line across the cake starting at the fourth corner to create a small area outside the graveyard. Weave licorice whips through the fence posts for crosspieces. Connect 2 parallel sticks with a third diagonal one and attach with frosting to make a gate.
• Make a winding path from the gate to the far edge of the cake with 2 parallel lines of chocolate covered raisins as boulders. Fill the path with toffee chip for rocks. Assemble a licorice whip tree; insert in the middle of the path in the far corner of the graveyard.
• Mix coconut with green food coloring in a small bowl until thoroughly dyed. Arrange outside the gate into a lawn. Pile a mound of candy pumpkins in 1 corner of the graveyard and a few on the grass.
• Write spooky phrases on the upper thirds of the oval cookies with black decorator gel icing such as 'RIP" with a skull and crossbones, "Yul B. Next," or "Here Lies ---." Stick cookie gravestones carefully into the cake. Scatter cookie crumbs all over the graveyard to represent dirt; stack any extra crumbs into a dirt pile in front of a gravestone. Place a marshmallow ghost at the fence, peeking out from between two posts.

CHOCOLATE CAKE GRAVEYARD RECIPE BY TASTY

Steps:

• Use the black gel icing to write "RIP" on the top of each chocolate-filled cookie.
• Evenly cover the surface of the cake with the chocolate sandwich cookie crumbs.
• Insert the cookie "tombstones" into the cake, then spread coconut "grass" in patches around each cookie.
• Decorate with the plastic spiders and a shovel.
• Enjoy!

GRAVEYARD CAKE

Steps:

• Preheat oven to 350 degrees. Generously butter a 9-by-13-inch cake pan. Line with parchment paper; butter lining. Dust with flour; tap out excess. Set pan aside.
• Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low; alternate between adding flour mixture and buttermilk, beginning and ending with flour. Add pumpkin, and beat until completely combined.
• Pour batter into the prepared pan. Bake until golden and a cake tester inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold; peel off parchment. Let cool completely on rack, top side up.
• Set cake and rack on a baking sheet lined with parchment paper. Pour warm chocolate glaze over cake. Using a small offset spatula, gently smooth glaze over top of cake, letting it drip down sides. Let stand at room temperature, or refrigerate until set. Arrange 6 headstones on top; serve with the remaining.

SPOOKTACULAR HALLOWEEN GRAVEYARD CAKE

Steps:

• Preheat oven to 350°F.
• Mix together cake mix, water, oil, and eggs according to package directions.
• If your package requires different ingredients to make cake, follow those instructions instead.
• Grease and flour a glass 13x9-inch cake pan.
• If you use a dark or coated pan, do your baking at 325°F.
• Pour batter into prepared pan and bake in a preheated oven for approx 35 minutes (38-40 minutes for dark or coated pans) or until cake is done.
• Allow cake to cool in the pan.
• Spread frosting evenly on cooled cake.
• Sprinkle frosting with crumbled cookies (oreos or whatever you are using).
• Using gel frostings, write sayings on 1/2 of the milano cookies (some sayings might be"Justin Tyme","Yul B Next","RIP","M T Tomb","Will B Back","Barry M Deep", etc).
• Press 1/2 of cookie down into cake and icing to resemble a standing tombstone.
• Arrange ghost marshmallows in a standing position on top of cake.
• Scatter candies and/or sprinkles or sugars on cake to garnish.

HAUNTED GRAVEYARD CAKE

Steps:

• To make the ghosts, heat oven to 110C/90C fan/gas ¼. Whip the egg white in a clean bowl until stiff peaks form. Whisk in the sugar a tbsp at a time and keep whisking for a couple of mins until the mixture is thick and resembles shaving foam. Gently spoon the mixture into a large freezer bag, then cut a 1.5cm hole in one of the corners. Cover a baking sheet with some baking parchment. Carefully squeeze a small circle of whipped egg white out of the bag, pulling upwards as you do to make a ghost shape. Repeat until the mixture is used up - you should get about 15 ghosts. Bake for 1½ hrs until crisp. Can be stored in an airtight container for up to 2 days.
• Now make the cake. Heat oven to 180C/160C fan/gas 4. Tip the cocoa powder, self-raising flour and sugar into a large bowl, breaking up any clumps of sugar. Mix together the eggs, milk and oil in a measuring cup or bowl, then pour over the dry ingredients and stir everything together until smooth. Grease and line a deep baking dish (20 x 30 x 5cm) with baking parchment. Pour in the cake mixture and bake for 30 mins. Leave to cool, then turn out onto a serving plate. Alternatively, wrap well and store for up to 2 days.
• Finish decorating the cake: heat cream in a saucepan until just boiling. Place the dark chocolate in a large bowl and pour over the hot cream. Stir until the chocolate melts. Use a clean brush to paint a layer of chocolate over 7 rich tea finger biscuits, then set aside to cool. Pour the rest of the chocolate mixture over the cake and smooth over with a knife. Whizz the chocolate cookies, or bash in a freezer bag with a rolling pin, until small crumbs form. Sprinkle over the top of the cake.
• Place the white chocolate in a small bowl, set over a pan of simmering water. Leave for 5 mins or until melted, then spoon into a small freezer bag. Wait for 10 mins so the mixture is not too runny, then cut a tiny hole in one corner of the bag. Pipe out 2 small blobs onto each ghost, place a silver ball on each to make eyes, then pipe out suitable words and shapes on the gravestones. Leave for 30 mins to set, then push the biscuit gravestones into the cake and arrange the ghosts around. To get the ghosts to 'fly', push a thin wire (you can get these from a florist shop - remember to remove before eating) into the bottom of the ghost, then place in the cake, hiding the wire behind a gravestone.

MILK CHOCOLATE GRAVEYARD CAKE

Steps:

• Put a rack in the middle of the oven, and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) tephlon round cake pans. Line the bottom of each with a round of parchment or waxed paper, and then butter the paper. Sift the flour, cocoa, baking soda, and salt together onto waxed paper. Cream the butter, and sugars in a large bowl using an electric mixer at medium-high speed until light and fluffy, about 4 minutes in a standing mixer or 5 minutes with a handheld mixer. Add the room temperature eggs, 1 at a time, mixing until completely incorporated before adding additional eggs. Add the chocolate and vanilla and mix until combined. Turn the mixer to low and slowly add the dry ingredients and the buttermilk alternately in 3 batches, starting and ending with dry ingredients and mixing until combined. Divide the batter between the cake pans, spreading evenly, and bake until a wooden skewer inserted in the center of each cake layer comes out clean, 25 to 35 minutes. Allow the cake layers to cool in the pans on racks for 10 minutes. Run a thin knife around edge of each layer, then invert them onto racks. Peel off paper and cool layers completely. Frosting: In a standing mixer fitted with a whisk attachment, combine the butter, salt, and 2 cups of the confectioners' sugar until light and fluffy. Add the melted chocolate, vanilla, and remaining sugar. Whisk on medium-high until smooth and fluffy. Assemble the cake by using 1 cup frosting to frost between the layers, and then frost the top and sides with the remaining frosting. To decorate the graveyard cake: Finely crush the chocolate wafer cookies in a plastic bag with a rolling pin or use a food processor. Sprinkle the top of the cake generously with cookie crumbs. Write "RIP" and other scary words on the chocolate sandwich cookies with black icing. Cut slits in the cake to insert cookies for gravestones, and add candy rocks, pumpkins, Candy Bones, Chocolate Trees and cotton candy. Arrange Candy Bones around the base of the cake.;
• Line a cookie sheet with aluminum foil. Stick marshmallows onto both ends of the pretzels, with the marshmallows' flat sides parallel to the pretzel. Put the chips in a heat proof bowl over barely simmering water and let melt, stirring frequently. As soon as the chips are just melted, stir in the melted butter. Take the pan off the heat, remove the bowl from the pot, and allow it to cool slightly. Dip each pretzel bone in the chocolate and lift them out with a fork, letting the excess drip back into the bowl. Lay the bones on the baking sheet and refrigerate for 30 minutes to harden the chocolate.;
• Line a cookie sheet with aluminum foil. Spoon the melted chocolate into a small resealable food storage plastic bag and seal the bag. Cut a small hole in the bottom corner of the bag. Squeeze melted chocolate in the shape of trees onto the foil. Refrigerate the trees. Remove the trees and insert them into the cake, decorating with cotton candy as cob webs.;