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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.
BAKE MODE:
Prevent your screen from going dark while you bake.
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.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.