Halloween Layer Cake

Name: Halloween Layer Cake
Ingredients: 1 cup butter, softened; 2 cups sugar; 4 large eggs; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup whole milk; 1/4 cup baking cocoa; 1/4 cup water; 1/2 teaspoon vanilla extract; 1/2 teaspoon orange extract; 1 tablespoon grated orange zest; 10 drops yellow food coloring; 6 drops red food coloring; 9 ounces cream cheese, softened; 5-3/4 cups confectioners' sugar; 2 tablespoons whole milk; 8 drops yellow food coloring; 6 drops red food coloring; 3 ounces semisweet chocolate; 1/3 cup heavy whipping cream; Candy corn for garnish

22 ingredients

4 steps

Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup baking cocoa
1/4 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
1 tablespoon grated orange zest
10 drops yellow food coloring
6 drops red food coloring
9 ounces cream cheese, softened
5-3/4 cups confectioners' sugar
2 tablespoons whole milk
8 drops yellow food coloring
6 drops red food coloring
3 ounces semisweet chocolate
1/3 cup heavy whipping cream
Candy corn for garnish

Directions

1

In a 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 creamed mixture. Mix well. Combine cocoa, water and vanilla; stir in 2 cups cake batter.
2

Pour into a greased and floured 9-in. round baking pan. Add orange extract, zest and food coloring to remaining batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks.
3

In a bowl, beat all frosting ingredients 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 the sides and top of each.
4

Microwave chocolate and cream on high 1-1/2 minutes or until blended, stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn.