By Eat More Chocolate Team Cakes Halloween Baking
June 11, 2015
1 hr 45 mins
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
Slowly add the wet ingredients to the dry.
With mixer on low, add in milk.
Pour batter down the sides of your loaf pan then on top of the ghosts.
Bake for 35 to 40 minutes, until a cake tester comes out clean.
Cool before frosting.
Combine cake mix, eggs, water and oil and mix well.
Pour in a prepared 9x13 pan, Cook until tested done.
Let cool then cut out using ghost cookie cutters.
Line them up in a loaf pan, making sure to add enough so they fit tightly together and not falling over.
Pour chocolate cake batter over ghosts. Bake until tested done.
Mix together melted butter and cream cheese.
Add powdered sugar and vanilla.
Add in food coloring if you want to make it Halloween colors. Spread on cooled cake.
This will work with any other Halloween cookie cutter you may have. Use food coloring to make your frosting festive.
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups quality cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup warm milk
1 Box white cake mix
1 cup water
1/4 vegetable oil
Cream Cheese Frosting
3 tablespoons butter, melted
3 oz. cream cheese, softened
2 cups powdered sugar
2 teaspoons vanilla extract
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