Page 130 - Betty Crocker - Halloween Cookbook

Wicked Witch Cake

PREP TIME: 40 Minutes • START TO FINISH: 2 Hours 15 Minutes • 12 servings

Cake 1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray
1 box yellow cake mix with bottom only of 13x9-inch pan with cooking spray. Make cake batter as
pudding in the mix directed on box, using water, oil and eggs. With rubber spatula, fold
Water, vegetable oil and in candy sprinkles. Pour batter into pan. Bake as directed on box for
eggs called for on cake 13x9-inch pan. Cool completely, about 1 hour.
mix box
2. In small bowl, mix frosting and ¹⁄₈ teaspoon green food color until
¹ ⁄ ₃ cup Halloween well blended. Spread frosting over cake. To form witch’s hat, insert
multicolored candy
sprinkles waffle cone at an angle into top center of cake until rounded edge is
level with surface of cake. Tip of cone should be raised about 2 inches
directly above top edge of cake pan.
Frosting and Decorations
1 container vanilla creamy 3. With toothpick, make 5-inch-long oval outline of witch’s face directly
ready-to-spread frosting below “hat.” Immediately drop 8 drops green food color randomly over
¹ ⁄ ₈ teaspoon plus 8 drops surface of frosting, avoiding “witch’s face”; swirl with knife.
green food color 4. Using ribbon tip, frost “witch’s hat” with black icing; add a “brim”
1 waffle cone around the base of the “hat” and frost small areas below her face to
Betty Crocker Easy Flow look like a cape.
®
black decorating icing 5. Cut and shape gum drops as desired to look like eyebrows, eyes, a
(from 6.4-oz can)
nose, a mouth, a hat buckle and cape buttons. Add candy corn to look
Assorted large gumdrops like teeth. Use drawing tip in black icing to draw witch's hair. Store
3 pieces candy corn loosely covered.

1 Serving: Calories 410; Total Fat 18g (Saturated Fat 3.5g); Sodium 350mg; Total Carbohydrate
59g (Dietary Fiber 0g); Protein 2g Exchanges: ½ Starch, 3½ Other Carbohydrate, 3½ Fat
Carbohydrate Choices: 4

Betty Crocker Halloween Cookbook 128 • Spooky Cupcakes & Cakes
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