Best 6 Ghosts In The Graveyard Cake Recipes

GRAVEYARD CAKE

Steps:

• In a bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, combine butter, water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes., Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat; stir in sugar and vanilla. Pour over warm cake. Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely. , For tombstone, use icing to decorate vanilla cookies with words or faces; place on cake. For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired. Refrigerate for at least 1 hour. Just before serving, add pumpkins and gummy worms if desired.

GHOSTS IN THE GRAVEYARD

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in 3 cups COOL WHIP and half the cookie crumbs. Spread into 13x9-inch dish; sprinkle with remaining crumbs.
• Refrigerate 1 hour. Meanwhile, decorate sandwich cookies with decorating gel to resemble tombstones.
• Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining COOL WHIP onto dessert to resemble ghosts.

PEEPS® GHOSTS IN A GRAVEYARD CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (8- or 9-inch) round cake pans with cooking spray. Line bottoms of pans with cooking parchment paper, if desired, to prevent sticking.
• Make and bake cake as directed on box for two 8- or 9-inch round cake pans. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Meanwhile, use black and orange gel or icing to write RIP on oval-shaped cookies and miniature candy bars; set aside.
• On serving plate, place 1 cake layer, rounded side down. Frost top of cake layer with about 1/3 cup of the chocolate frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
• Sprinkle chocolate cookie crumbs on top of cake to make dirt. Insert cookies and candy bars into top of cake for tombstones. Insert 1 end of toothpick into bottom of each ghost-shaped marshmallow. Insert other end into top of cake.
• Break 8 of the pretzel sticks into thirds. Use whole pretzels and pretzel thirds to make a fence around edge of cake as shown in photo.

GHOSTS IN THE GRAVEYARD

Steps:

• Crush the oreo cookies in a plastic bag using a rolling pin, or in a food processor.
• Pour milk into large bowl.
• Add pudding mixes.
• Beat with wire whisk 2 minutes or until well blended.
• Let pudding stand 5 minutes.
• Gently stir in 1/2 each of the whipped topping and crushed cookies.
• Spoon into 13x9-inch dish; sprinkle with remaining crushed cookies to be the"dirt" of the graveyard.
• Refrigerate for at least an hour or until ready to serve.
• Decorate the remaining cookies with assorted icings to resemble tombstones,"RIP" and"BOO" are nice sayings; stand up cookies in top of dessert like graves.
• Add candies and plastic"scary" creatures, if using.
• Drop remaining whipped topping by spoonfuls onto dessert to resemble ghosts.
• What works best is to make the cool-whip"ghosts" ahead on a cookie sheet and store them in the freezer until ready to use.
• That way they don't flop over.
• Two or three small, round dollups of cool-whip (like a snowman) make nice looking ghosts.
• You should be able to make 2 or 3 ghosts.
• Remove"ghosts" from the freezer and give them"eyes" and a"mouth" using the brown decorating icing.
• Place"ghosts" in the graveyard.
• Small plastic spiders, cobwebs, or mini monsters are a nice addition too.
• To serve, just scoop out into bowls.
• Store leftover dessert in refrigerator.

HAUNTED GRAVEYARD CAKE

Steps:

• To make the ghosts, heat oven to 110C/90C fan/gas ¼. Whip the egg white in a clean bowl until stiff peaks form. Whisk in the sugar a tbsp at a time and keep whisking for a couple of mins until the mixture is thick and resembles shaving foam. Gently spoon the mixture into a large freezer bag, then cut a 1.5cm hole in one of the corners. Cover a baking sheet with some baking parchment. Carefully squeeze a small circle of whipped egg white out of the bag, pulling upwards as you do to make a ghost shape. Repeat until the mixture is used up - you should get about 15 ghosts. Bake for 1½ hrs until crisp. Can be stored in an airtight container for up to 2 days.
• Now make the cake. Heat oven to 180C/160C fan/gas 4. Tip the cocoa powder, self-raising flour and sugar into a large bowl, breaking up any clumps of sugar. Mix together the eggs, milk and oil in a measuring cup or bowl, then pour over the dry ingredients and stir everything together until smooth. Grease and line a deep baking dish (20 x 30 x 5cm) with baking parchment. Pour in the cake mixture and bake for 30 mins. Leave to cool, then turn out onto a serving plate. Alternatively, wrap well and store for up to 2 days.
• Finish decorating the cake: heat cream in a saucepan until just boiling. Place the dark chocolate in a large bowl and pour over the hot cream. Stir until the chocolate melts. Use a clean brush to paint a layer of chocolate over 7 rich tea finger biscuits, then set aside to cool. Pour the rest of the chocolate mixture over the cake and smooth over with a knife. Whizz the chocolate cookies, or bash in a freezer bag with a rolling pin, until small crumbs form. Sprinkle over the top of the cake.
• Place the white chocolate in a small bowl, set over a pan of simmering water. Leave for 5 mins or until melted, then spoon into a small freezer bag. Wait for 10 mins so the mixture is not too runny, then cut a tiny hole in one corner of the bag. Pipe out 2 small blobs onto each ghost, place a silver ball on each to make eyes, then pipe out suitable words and shapes on the gravestones. Leave for 30 mins to set, then push the biscuit gravestones into the cake and arrange the ghosts around. To get the ghosts to 'fly', push a thin wire (you can get these from a florist shop - remember to remove before eating) into the bottom of the ghost, then place in the cake, hiding the wire behind a gravestone.

SPOOKTACULAR HALLOWEEN GRAVEYARD CAKE

Steps:

• Preheat oven to 350°F.
• Mix together cake mix, water, oil, and eggs according to package directions.
• If your package requires different ingredients to make cake, follow those instructions instead.
• Grease and flour a glass 13x9-inch cake pan.
• If you use a dark or coated pan, do your baking at 325°F.
• Pour batter into prepared pan and bake in a preheated oven for approx 35 minutes (38-40 minutes for dark or coated pans) or until cake is done.
• Allow cake to cool in the pan.
• Spread frosting evenly on cooled cake.
• Sprinkle frosting with crumbled cookies (oreos or whatever you are using).
• Using gel frostings, write sayings on 1/2 of the milano cookies (some sayings might be"Justin Tyme","Yul B Next","RIP","M T Tomb","Will B Back","Barry M Deep", etc).
• Press 1/2 of cookie down into cake and icing to resemble a standing tombstone.
• Arrange ghost marshmallows in a standing position on top of cake.
• Scatter candies and/or sprinkles or sugars on cake to garnish.