Trick Or Treat Cake Recipes

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TRICK-OR-TREAT CAKE



Trick-or-Treat Cake image

This fun Halloween cake looks like a giant trick-or-treat bag with lots of sugary candy spilling out of it. I came up with the idea after reminiscing with my sisters about the times we went trick-or-treating together. -Amy McCoy, Huntington Beach, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 4

1 package chocolate cake mix (regular size)
2 cans (16 ounces each) vanilla frosting
1 tube each black, orange and green decorating gel
Assorted candies

Steps:

  • Prepare and bake cake according to package directions, using a greased and floured 13x9-in. baking pan. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Transfer the cake to a 20x17-in. covered board. Cut a zigzag pattern on one short end of cake to resemble the top of a treat bag. Spread top and sides of cake with frosting; decorate, as desired, with gels and candies.

Nutrition Facts :

TRICK OR TREAT CAKE RECIPE RECIPE



Trick or Treat Cake Recipe Recipe image

A new twist on the classic chocolate cake, create a moist trick or treat cake in two easy ways with the delicious combo of refreshing orange and chocolate.

Provided by Natalie Silva

Categories     Cakes

Time 3h50m

Yield 12

Number Of Ingredients 11

1 box plus ingredients required to prepare it white cake mix
3 oz (2 small boxes), optional orange jello
Gel color works best orange food coloring
¼ cup cocoa powder
For Chocolate Frosting:
6 tbsp softened butter
1 tbsp shortening
2⅔ cups powdered sugar
⅔ cup cocoa powder
⅓ cup room temperature milk
1 tsp vanilla

Steps:

  • Prepare cake batter according to package directions. Grease and flour a 9x13-inch pan.
  • Divide the batter into 3 bowls, ½ of the batter in one bowl and ¼ in the other two bowls.
  • Add orange food coloring to ¼ of the batter to reach the desired color. Add the cocoa powder to the second bowl with ¼ of the batter. Mix well.
  • Pour about ¼ cup of the white batter into the pan. Alternate pouring the different colors of batter ¼ cup at a time, one on top of the other (e.g. white, orange, white, brown). Bake according to package directions.
  • Either cool and frost with frosting (see recipe below) or make a poke cake.
  • Orange Poke Cake:
  • Poke holes all over the top of the cooled cake using a skewer or chopstick (or similar).
  • Dissolve Jell-O in 1 cup of boiling water. Once completely dissolved, stir in cold water. Gently pour over the cake and refrigerate for about 3 hours.
  • Chocolate Frosting:
  • Mix together powdered sugar and cocoa; set aside.
  • In another bowl, combine milk and vanilla then set aside.
  • Combine shortening and butter in a bowl. Beat until creamed.
  • Slowly alternate adding cocoa mixture and milk mixture. Beat for about 3 minutes until combined and fluffy.

Nutrition Facts : Carbohydrate 71.26g, Cholesterol 15.94mg, Fat 12.71g, Fiber 2.82g, Protein 4.08g, SaturatedFat 5.29g, ServingSize 12.00, Sodium 328.66mg, Sugar 0.00, UnsaturatedFat 4.29g

TRICK-OR-TREAT CHEESECAKE



Trick-or-Treat Cheesecake image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Diane Neibling from Overland Park, KS

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h10m

Yield 12

Number Of Ingredients 8

1 1/2 cups crushed chocolate wafer cookies (about 25 cookies)
1/3 cup sugar
1/3 cup butter or margarine, melted
2 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
3 eggs
2 teaspoons vanilla
20 bars (fun-size) candy, unwrapped, cut into quarters (about 2 cups)

Steps:

  • Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
  • In medium bowl, mix cookie crumbs, sugar and butter. Press on bottom of pan. In large bowl, beat cream cheese and sweetened condensed milk with electric mixer until smooth. Beat in eggs, one at a time, just until blended. Stir in vanilla and candy. Pour over crust.
  • Bake 40 to 50 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Cover and refrigerate any remaining cheesecake.

Nutrition Facts : Calories 550, Carbohydrate 57 g, Cholesterol 120 mg, Fat 5, Fiber 1 g, Protein 9 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 47 g, TransFat 1 g

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