CHOCOLATE CAT COOKIES RECIPE - PILLSBURY.COM
Bake these cat shaped cookies made using Pillsbury™ Ready To Bake!™ Chocolate Chip Cookie Dough – a perfect Halloween dessert.
Provided by Pillsbury Kitchens
Total Time 30 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. In medium bowl, knead cookie dough balls together with cocoa until blended. Divide dough into 12 pieces; roll each into ball. On ungreased cookie sheet, place balls 2 inches apart; flatten slightly to make smooth tops. Use fingers to press dough inward at top of each cookie, forming 2 V-shaped ears.
- Bake as directed on package. While cookies are baking, plan and assemble decorations. Immediately decorate hot cookies with candy-coated chocolate candies for eyes, candy corn for noses and string licorice for whiskers. Remove cookies from cookie sheet to cooling rack. Store cooled cookies tightly covered.
Nutrition Facts : Calories 200 , CarbohydrateContent 25 g, FatContent 2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 115 mg
BLACK CAT CAKE RECIPE | BBC GOOD FOOD
Serve up a feline-themed treat this Halloween with this family-friendly chocolate cake. Kids will love getting involved with the cute black cat decoration
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Total Time 2 hours 30 minutes
Prep Time 50 minutes
Cook Time 1 hours 40 minutes
Yield Serves 16
Number Of Ingredients 17
Steps:
- Lightly dust your work surface with icing sugar, then roll out a quarter of the black fondant icing to the thickness of a £1 coin. Cut out two triangles for the ears and leave to dry overnight.
- Heat oven to 160C/140C fan/gas 3. Butter and line a 20cm round cake tin (about 7.5cm deep). Put the dark chocolate in a medium pan with the butter. Mix 1 tbsp coffee granules into 125ml cold water and add to the pan. Warm over a low heat until just melted – don’t let it boil. Alternatively, melt in the microwave for about 5 mins, stirring halfway through.
- Mix the flour, bicarb and sugar with the cocoa powder. Beat the eggs with the milk. Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything together to make a smooth batter.
- Pour the batter into the tin and bake for 1 hr 25-1 hr 35 mins until a skewer inserted into the centre of the cake comes out clean and the top feels firm (don’t worry if it cracks a bit). Leave to cool in the tin for 30 mins – the top may sink a little as it cools – then turn out onto a rack to cool completely. Cut the cake horizontally into three.
- To make the frosting, put the butter in a bowl and beat until light and fluffy. Gradually beat in the icing sugar and cocoa powder, then stir in enough milk to make the icing fluffy and spreadable. Sandwich the layers of the cake together using a small amount of frosting. Melt the chocolate in a microwave or small bowl set over a pan of simmering water, then stir it into the remaining frosting. Use the mixture to cover the sides and the top of the cake.
- Stick the black fondant ears into the top of the cake. Cut out two yellow or orange fondant circles to make the eyes and use the black fondant to make the pupils. Stick these onto the cake and add a heart-shaped jelly sweet for the nose. Use Pocky sticks, Matchmakers or liquorice cut into lengths for the whiskers.
Nutrition Facts : Calories 575 calories, FatContent 29 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 72 grams carbohydrates, SugarContent 61 grams sugar, FiberContent 3 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.6 milligram of sodium
More about "cat shaped chocolate recipes"
HALLOWEEN BLACK CAT CAKE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 45 minutes
Calories 330 per serving
- Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake as shown in diagram; arrange pieces on serving tray. Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining frosting. Use yellow fruit snacks or gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.
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