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Cakes

Halloween Chocolate Cake

This cake might look like a pumpkin, but this Halloween chocolate cake recipe makes a cake as chocolaty as they get, complete with orange frosting. The secret is using a fluted tube pan to get the shape right for the top of a pumpkin. This recipe uses HERSHEY'S Milk Chocolate Bar, HERSHEY'S Cocoa and HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips for that undeniably decadent triple chocolate flavor. Adding a chocolate covered ice cream cone to your Halloween Chocolate Cake and some extra green icing makes the final result look like a perfect pumpkin!

Get in the Halloween spirit and explore more Halloween recipes and terrifyingly tasty treats.

Ingredients & Directions

Yields:
1 cake
Prep:
1 Hr. 30 Min.
Bake:
50 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 1
    HERSHEY'S Milk Chocolate Bar (6 oz), broken into pieces
  • 1/2 cup
    butter or margarine (1 stick), softened
  • 1 cup
    water boiling
  • 2 cups
    all-purpose flour
  • 1-1/2 cups
    sugar
  • 1 tsp
    vanilla extract
  • 2 tsps
    baking soda
  • 1 tsp
    salt
  • 2
    eggs
  • 1/2 cup
    dairy sour cream
  • Chocolate Coated Ice Cream Cone
  • 1 cup
    HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 Tbsp
    shortening (do NOT use butter, margarine, spread or oil)
  • Orange Frosting
  • 1/3 cup
    butter or margarine
  • 2 cups
    powdered sugar
  • 2 tsps
    freshly grated orange peel
  • 1-1/2 tsps
    vanilla extract
  • 2 to 4 Tbsps
    hot water
  • few drops
    yellow and red food color
  • Decorator's Frosting
  • 3 Tbsps
    water
  • 1 Tbsp
    meringue powder
  • 1-1/2 cups
    sugar
  • 1/8 tsp
    vanilla extract
READY TO MAKE THIS?
You'll Need 
12-cup fluted tube pan
bowls
mixer
wire rack
pastry bag
leaf decorating tip
refrigerator
microwave

Step-By-Step Directions

Chocolate Coated Ice Cream Cone:

Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at Medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Spoon melted chocolate over outside of flat-bottom ice cream cone. Refrigerate until chocolate is firm, about 30 minutes.

Orange Frosting:

Place 1/3 cup butter or margarine in microwave-safe bowl. Microwave at Medium (50%) 1 minute or until melted. Stir in 2 cups powdered sugar, 2 teaspoons freshly grated orange peel and 1-1/2 teaspoons vanilla extract. Stir in 2 to 4 tablespoons hot water for desired consistency. Stir in red and yellow food color for desired color.

Decorator's Frosting:

Combine 3 tablespoons water and 1 tablespoon meringue powder in small bowl. Add 1-1/2 cups powdered sugar and 1/8 teaspoon vanilla extract; beat on high speed of mixer until stiff. Stir in green food color for desired color.

Additional questions?