- This topic has 1 reply, 1 voice, and was last updated October 19, 2009 at 2:58 am by .
- October 19, 2009 at 2:58 am #277583CATHYKEE
Boo The Friendly Ghost Cake
A Decadent, Buttery Chocolate Cake Topped With Fluffy White Frosting
Cooking Time: Bake 35 to 40 minutes
1 cup C&H Pure Cane Golden Brown Sugar, firmly packed
1 cup C&H Pure Cane Granulated Sugar
2/3 cup butter or margarine, softened
1/2 tsp. salt
3 oz. chocolate, unsweetened, melted and cooled
1 tsp. vanilla
2 -1/2 cups all-purpose flour
1 -1/4 tsp. baking soda
1 -1/4 cups water, cold
Preheat oven to 350°F. Grease and flour 13×9-inch cake pan. Line with wax or parchment paper. Grease paper. Beat sugars, butter, salt and chocolate in large mixing bowl at high speed until light and fluffy. Add eggs and vanilla; continue beating 1 to 2 minutes until well mixed. In small bowl, stir together flour and baking soda. Add to chocolate mixture alternately with water, blending well after each addition. Pour batter into prepared cake pan. Bake 35 to 40 minutes or until cake springs back when lightly touched. Let cool 10 minutes. Turn cake out on cooling rack and cool completely.
Trim top and edges of cake. Using the photo as a guide, draw ghost pattern on 13×9-inch piece of waxed or parchment paper. Cut pattern out and place on cake. Cut out ghost and place on large platter. Frost with Seven Minute Frosting. Arrange jelly beans for eyes.
Seven Minute Frosting
1-1/2 cups C&H Pure Cane Granulated Sugar
1/2 cup water
2 egg whites
1 tbsp. corn syrup, light
1/8 tsp. salt
1 tsp. vanilla
In top of double boiler, combine sugar, water, egg whites, corn syrup and salt. Beat with electric mixer on low speed for 1 minute. Place over boiling water (upper pan should not touch water) and beat on high speed until stiff peaks form, about 7 minutes. Remove from heat; add vanilla. Beat 2 to 3 minutes more or until easy to spread.
Serving Size: Makes 12 servings.
I got this from CHSugar.com
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