ORANGE HALLOWEEN CAKE RECIPES
HALLOWEEN LAYER CAKE RECIPE: HOW TO MAKE IT
There's nothing "scary" about this cake. I make it every Halloween for my husband, Mike, and our three children. —Karen Wirth, Tavistock, Ontario
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 16 servings.
Number Of Ingredients 24
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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., 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. , In a bowl, beat all frosting ingredients until smooth. Place 1 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., 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.
Nutrition Facts : Calories 529 calories, FatContent 18g fat (10g saturated fat), CholesterolContent 99mg cholesterol, SodiumContent 307mg sodium, CarbohydrateContent 89g carbohydrate (67g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
ORANGE SLICE GUMDROP CAKE RECIPE - FOOD.COM
I love orange slice gumdrops, so when I saw this recipe I knew I was going to like it too. This is fruitcake to me (haha)!
Total Time 1 hours 55 minutes
Prep Time 15 minutes
Cook Time 1 hours 40 minutes
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 12
Steps:
- Let butter and eggs come to room temperature.
- Combein gumdrops and 1/2 cup flour.
- Grease and flour 2 9x5-inch loaf pans.
- Lay a strip of parchment paper inside so it covers the two long sides and bottom.
- Set aside.
- In large bowl, beat butter with mixer 30 seconds or until softened.
- Gradually add sugar, beat until combined.
- Add eggs one at a time, beating after each and scraping the bowl frequently.
- Add the 3 cups flour and buttermilk alternately to egg mixture; beat after each addition.
- Fold in dates, coconut and nuts.
- Fold in gumdrops.
- Spread batter evenly into prepared pans.
- Bake at 300°F for about 1 hour and 40 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, make Orange Glaze by stirring together the confectioners' sugar and orange juice until smooth.
- Pour Orange Glaze over the hot cakes.
- Cool in pans on wire racks for 20 minutes.
- Remove from pans; remove parchment paper.
- Cool completely.
- Wrap each cake in plastic wrap.
- Store in refrigerator for up to 4 weeks.
- Serve at room temperature.
Nutrition Facts : Calories 467.9, FatContent 20.8, SaturatedFatContent 10, CholesterolContent 67.2, SodiumContent 210.1, CarbohydrateContent 66.7, FiberContent 3.2, SugarContent 45.1, ProteinContent 7
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