Halloween Layer Cake
|Butter/Margarine||1 Cup (16 tbs), softened|
|Sugar||2 Cup (32 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Baking cocoa||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Orange extract||1⁄2 Teaspoon|
|Grated orange peel||1 Tablespoon|
|Yellow food coloring||10 Drop|
|Red food coloring||6 Drop|
|Cream cheese||9 Ounce, softened (3 Packages, 3 Ounces Each)|
|Confectioners sugar||3⁄4 Cup (12 tbs)|
|Yellow food coloring||8 Drop|
|Semi sweet chocolate||3 Ounce (3 Squares, 1 Ounce Each)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Candy corn||1 Tablespoon (For Garnish)|
In a mixing bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each.
Combine flour, baking powder and salt; add alternately with milk to the creamed mixture.
In a medium bowl, combine the cocoa, water and vanilla.
Stir in 2 cups cake batter.
Pour into a greased and floured 9-in.round baking pan.
Add orange extract, orange peel and food coloring to remaining batter.
Pour into two greased and floured 9-in.cake pans.
Bake at 350° for 30 minutes or until a wooden pick inserted near the center comes out clean.
Combine frosting ingredients in a mixing bowl; beat until smooth.
Place one orange cake layer on a cake plate; spread with 1/2 cup frosting.
Top with chocolate layer; spread with 1/2 cup frosting.
Top with second orange layer.
Frost sides and top of cake.
Microwave chocolate and cream on high for 1-1/2 minutes or until melted, stirring once.
Stir until smooth; let cool for 2 minutes.
Slowly pour over top of cake, allowing glaze to drizzle down sides.
Garnish with candy corn.