Archive for the ‘Cake Recipes for Halloween’ Category
Just when you thought pumpkin couldn’t get any better!
| ILoveToBake.com HALLOWEEN COUNTDOWN Pumpkin Pudding Cake |
| A rich, moist, nutty pumpkin cake. I can’t resist! LOL |
| Ingredients |
| 1/2 cup chopped walnuts 2 cups self-rising flour 1/3 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 cup pumpkin 1/3 cup vegetable oil 1 egg 1/2 cup raisins 1 cup orange juice |
| Step by Step |
| Preheat oven to 350°F. 1) Spray a 10-inch Bundt pan with non-stick vegetable spray; 2) Sprinkle walnut evenly in bottom of Bundt pan 3) In a large mixing bowl, combine flour, sugar, cinnamon, and cloves. 4) Add pumpkin, oil, egg, raisins, and orange juice; beat until smooth. 5) Pour into prepared Bundt pan. 6) Bake 40 to 50 minutes or until a tester inserted in the center comes out clean. 7) Cool in pan for 20 minutes. Remove from pan.  Serve warm topped with whipped cream, if desired.9) Serve and Enjoy! |
| Check out today’s Halloween Countdown recipe at TheArmchairChef.com
Death By Chocolate |
| ILoveToBake.comHow To Make Self-Rising Flour |
| Fun Facts to Know and Tell1) Measure self-rising flour like regular flour. 2) Keep all dry goods in airtight containers to avoid moisture and infestation |
| Ingredients |
| 6 cups of All-Purpose flour 3 tablespoons baking powder 1 tablespoon salt |
| Step by Step |
| Why buy self-rising flour when you can make your own? 1) In a large mixing bowl, measure 6 cups of flour 2) Add 3 tablespoons baking powder 3) Add 1 tablespoon salt 4) Either sift together or mix with a wire whisk until well combined 5) Can be stored in airtight container for monthsTink’s Notes I make both my own Self-Rising Flour and Biscuit Mix with Carbalose Flour low carb flour. I keep them in the refrigerator. I make sure that the containers, not the lids, are labeled so I don’t get the confused! |
Posted in Cake Recipes for Halloween
This is a fun recipe to make with small helpers… they’ll be fascinated to see how the poking works!
| ILoveToBake.com HALLOWEEN COUNTDOWN Halloween Poke Cake |
| Do you need a cake to send to school for the class Halloween Party? This is a fun cake, sure to fascinate the younger members of your family… and it is YUMMY! |
| Ingredients |
| Cake Ingredients 1 (18.25-ounce) package white cake mix 1 cup boiling water 1/2 cup cold water 1 (3.25-ounce) package JELL-O Brand Orange Flavor GelatinTopping Ingredients 1 (8-ounce) tub CoolWhip Brand Whipped Topping, thawed 1/2 teaspoon yellow food coloring 1/4 teaspoon red food coloring Halloween sprinkles |
| Step by Step |
| Cake Instructions 1) Prepare cake batter and bake in 13 x 9-inch baking pan as directed on package 2) Cool cake in pan 15 minutes 3) Pierce cake with large fork at 1/2-inch intervals 4) Stir boiling water into dry gelatin in small bowl at least 2 minutes until completely dissolved 5) Add cold water; stir 6) Carefully pour over cake 7) Refrigerate 3 hoursTopping Instructions 1) Tint CoolWhip Brand Whipped Topping orange with food coloring 2) Spread onto top of cake 3) Refrigerate at least 1 hour or until ready to serve 4) Decorate with sprinkles 5) Serve and Enjoy! PS – Store leftover cake in refrigerator |
| Check out today’s Halloween Countdown recipe at TheArmchairChef.com
Spiced Pumpkin Tiramisu |
Posted in Cake Recipes for Halloween
This rich chocolate cake offers a great opportunity to mix and match with some of the other recipes from our Halloween countdown. Consider taking a frosting recipe from one of our other offerings (maybe Caramel?) and use it to enhance this cake!
| ILoveToBake.com HALLOWEEN COUNTDOWN Black Magic Cake |
| A rich, chocolate cake… Frost as desired! An Orange frosting would make the a wonderful cake for Halloween, and I don’t know about you, but Orange and Chocolate one of my favorite flavor combos! This recipe makes two 9 inch round cakes or one 13×9 inch sheet cake. |
| Ingredients |
| 2 cups granulated sugar 1 3/4 cups all-purpose flour 3/4 cup HERSHEY’S Cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 large eggs 1 cup buttermilk or sour milk* 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water 1/2 cup vegetable oil 1 teaspoon vanilla extractHINT – * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup. |
| Step by Step |
| Preheat oven to 350°F 1) Grease and flour two 9-inch round baking pans or one 13 x 9 x 2-inch baking pan. 2) Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl 3) Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin) 4) Pour batter evenly into prepared pans 5) Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean 6) Cool 10 minutes; remove from pans to wire racks 7) Cool completely Frost as desired9) Serve and Enjoy! |
| Check out today’s Halloween Countdown recipe at TheArmchairChef.com
Caramel Apple Quesadillas |
Posted in Cake Recipes for Halloween