Saturday, September 27, 2014

Graveyard Cake

For the Cake
1 (18 1/4 ounce) package cake mix (I used Duncan Hines Moist Deluxe Devil's Food)
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
To Decorate
10 ounces nabisco Oreo cookies, crushed (may use gingersnap crumbs if it goes with your cake)
6 -10 pepperidge farm milano cookies (or suitable oval shaped butter cookies)
1 1/2-2 cups prepared vanilla frosting (or other suitable flavor)
1 -4 package cake decorating gel (green, black, orange or brown, etc, as needed)
1 cup candy corn (or pumpkin-shaped candy)
1/4 cup harvest colored sprinkles or 1/4 cup colored crystal sugar (orange, green, yellow, etc)
6 -12 laboratory decorative candies (chocolate candy foil-wrapped like eyeballs, ears, lips, body parts, etc) (optional)
4 -6 ghost-shaped peeps marshmallows (may also use cats or pumpkins)


Preheat oven to 350°F.

Mix together cake mix, water, oil, and eggs according to package directions.

If your package requires different ingredients to make cake, follow those instructions instead.

Grease and flour a glass 13x9-inch cake pan.

If you use a dark or coated pan, do your baking at 325°F.

Pour batter into prepared pan and bake in a preheated oven for approx 35 minutes (38-40 minutes for dark or coated pans) or until cake is done.

Allow cake to cool in the pan.

Spread frosting evenly on cooled cake.

Sprinkle frosting with crumbled cookies (oreos or whatever you are using).

Using gel frostings, write sayings on 1/2 of the milano cookies (some sayings might be"Justin Tyme","Yul B Next","RIP","M T Tomb","Will B Back","Barry M Deep", etc).

Press 1/2 of cookie down into cake and icing to resemble a standing tombstone.

Arrange ghost marshmallows in a standing position on top of cake.

Scatter candies and/or sprinkles or sugars on cake to garnish.

Recipe and photo courtesy of (photo courtesy of Sue Lau)

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