Halloween Recipes: An Assortment of Recipes

PUMPKIN PATCH CAKE
Recipe from the Washington Post.
For this operation you need a traditional-shaped Bundt pan (or two), two
boxes of cake mix, enough white frosting to cover 2 cakes, orange and green
food coloring, a cupcake tin, and some extra devil’s food cake crumbs or
chocolate jimmies. (If you know how much scratch cake to make to fill two
Bundt pans, go ahead and make it from scratch.) What you do is make up the
two boxes of cake mix as usual and bake them in the Bundt pan(s), except for
one lonely little cupcake baked in the cupcake tin. Cake flavor doesn’t
matter, though if you use chocolate you will be able to use the crumbs later
on, as you will see. Unmold the Bundt cakes and place them bottom-to-bottom. If you use the
original Bundt pan, the ridges on the cakes will make the cakes resemble a
pumpkin at this point. Set the cakes on a large platter (one cake will be on
top of the other, upside-down) and frost them with the white frosting tinted
orange. There will probably be a big hole down the middle of the cake. Fill
that with leftover frosting and set the green cupcake on top. The cupcake
will be the pumpkin stem. Unwrap that and put it in the hole in the cakes and
frost that with the white frosting tinted green. You can use leftover
chocolate crumbs or chocolate jimmies to sprinkle around the cake on the
platter to resemble soil. You could use crushed Famous Chocolate Wafers or
even Oreo cookies to make “soil.” For the finishing touch, carve a jack
o’lantern face out of the pumpkin cake!

QUOTE NOTE: “I tried the pumpkin patch cake last year and got rave reviews!
The only thing different is that I used a regular ice cream cone for the stem
of the pumpkin (covered with frosting) and I colored cocount an orange-brown
color and scattered it around the bottom of the cake. Also, I used candy corn
and licorice to make the face. Remember that you can do the same cake for
Thanksgiving, just leave off the face!”

KITTY LITTER CAKE #1
1 spice or german chocolate cake mix
1 white cake mix
1 package white sandwich cookies
1 large pacakge vanilla instant pudding mix
12 small tootsie rolls
1 litter box (preferably a NEW one!)
1 plastic scoop
green food coloring
Prepare cake mixes and bake according to directions (any size pans). Prepare
pudding mix and chill until ready to assemble. Crumble white sandwich cookies
in small batches in blender, they tend to stick, so scrape often. Set aside
all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green
food coloring and mix using a fork or shake in a jar.
When cakes are cooled to room temperature, crumble into a large bowl. Toss
with half the remaining white cookie crumbs and the chilled pudding. You
probably won’t need all of the pudding, mix with the cake and “feel” it, you
don’t want it soggy, just moist; gently combine. Put mixture into clean
litter box.

Put three unwrapped Tootsie rolls in a microwave safe dish and heat until
soft and pliable. Shape ends so they are no longer blunt, curving slightly.
Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half
of cookie crumbs over top. Scatter the green cookie crumbs lightly over the
top, this is supposed to look like the chlorophyll in kitty litter. Heat
remaining Tootsie Rolls, three at a time in the microwave until almost
melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Place
the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve
with a new pooper scooper.

KITTY LITTER BOX CAKE #2
Lisa Sepa — sepa@… servings: 24

1 pk spice cake mix
1 pk white cake mix
1 pk white sandwich cookies
green food coloring
12 small Tootsie Rolls
1 pk vanilla pudding mix, instant
Prepare cake mixes and bake according to directions. Prepare pudding mix and
chill until ready to assemble. Crumble white sandwich cookies in small
batches in blender, they tend to stick, so scrape often; set aside all but
about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food
coloring and mix using a fork. When cakes are cooled to room temperature,
crumble into a large bowl. Toss with half the remaining cookie crumbs and the
chilled pudding. Gently combine. Line a new, clean kittly litter box with a
litter box liner. Put three un-wrapped Toostie rolls in a microwave safe dish
and heat until soft and pliable. Shape ends so they are no longer blunt,
curving slightly. Repeat with 3 more Tootsie Rolls and bury in mixture.
Sprinkle the other half of the cookie crumbs over the top. Scatter the green
cookie crumbs lightly over the top, this is supposed to look like the
chlorophyll in kittie litter. Heat remaining Tootsie Rolls in micowave, 3 at
a time, until almost melted. Scrape them on top of the cake and sprinkle with
cookie crumbs. Serve with a new pooper scooper.

KITTY LITTER BOX CAKE #3
1 box GERMAN CHOCOLATE or SPICE CAKE
1 box WHITE CAKE MIX
1 pkg WHITE SANDWICH COOKIES (any brand)
1 large pkg INSTANT VANILLA PUDDING MIX
GREEN FOOD COLORING
12 small TOOTSIE ROLLS
1 NEW KITTY LITTER BOX
1 NEW KITTY LITTER BOX LINER
1 NEW POOPER SCOOPER
Prepare cake mixes per package directions. Bake them in any size pan you like
(you’ll break them up into pieces later, so it doesn’t matter).
Prepare pudding and chill. You may or may not need/want all the pudding; use
the leftovers to eat later on.

Pulse cookies in small batches in a blender, scraping the sides often. Remove
from the blender and divide.

To 1 cup of the cookie crumbs, add a few drops of green food coloring (it’s
suppose to look like the chlorophyll in the Kitty Litter). Mix with a fork or
shake in a jar to mix. Set aside.

When cakes are at room temperature, crumble them into a large bowl. Toss with
half of the remaining (uncolored) cookie crumbs and enough of the pudding to
make the mixture feel moist, but not soggy.

Place a liner in the box and pour in mixture.

Unwrap 3 Tootsie rolls and heat in a microwave until soft and pliable. Shape
blunt ends into slightly curved points (use your imagination). Repeat with
three more rolls. Bury the rolls decoratively in the cake mixture, sticking
out of the cake mixture at random intervals.

Sprinkle the remaining white cookie crumbs over mixture, then scatter green
crumbs lightly over top.

Heat the 6 of the Tootsie Rolls, three at a time (* see below) in the
microwave until almost melted. Scrape them on top of the cake and sprinkle
with crumbs from box.

Place box on a couple of sheets of newspaper and serve with the scooper!

“SAND” CAKE
1 3-qt plastic sand bucket & shovels (or 3 1-qt sand buckets)
1/2 cup butter (one stick)
2 8-ounce packages of cream cheese
1/2 cup powdered sugar
12 ounces frozen whipped topping
3 1/2 cups milk
2 3/4-ounce packages of instant vanilla pudding
1 20-ounce package vanilla wafers, crushed
Beach Bears, Gummy Worms, and/or Gummy Sharks for garnish
Using soapy water, wash sand buckets and shovels, rinse them and dry them,
then set them aside. On a microwave safe dish, place butter. Place in
microwave on defrost (or 30% power) for 1 minute. Put butter in large mixing
bowl. Repeat softening process with cream cheese and add to mixing bowl.
(Note: you can also place butter, cream cheese, and whipped topping on the
counter for 1 hour to soften them.) Mix butter and cream cheese together.
Uncover frozen whipped topping and place in microwave on defrost (or 30%
power) for 1 to 2 minutes. In a medium-size bowl, add milk. Sprinkle pudding
over milk and whip or beat until thickened, about 1 minute. Add pudding and
whipped topping to the cream cheese mixture and mix until smooth using a
wooden spoon or electric mixer. In a food processor, process vanilla wafers
until they form a fine even crumb. Or place wafers in a plastic bag and roll
them, using a rolling pin, until you have completely broken them up.
In the buckets, place a layer of crushed vanilla wafers, then a layer of the
cream cheese-pudding mixture. Keep layer until full and end with a layer of
crushed wafers. Cover with plastic wrap. Refrigerate several hours. Before
serving, decorate with Beach Bears, Gummy Worms or Sharks if desired. Use
shovel to serve.

Serves 8-10 people.

FLAMING GHOST CAKE
“This recipe is more of a procedure than a recipe and of course I didn’t save
the post or remember who wrote it. Anyway, first make a 9″x13″ cake. When
cool, cut the 2 upper corners of the cake, not straight, but sort of rounded.
The curvature adds to the shape of the ghost’s head and the corner pieces
become the ghost’s arms. I know, the diagram is really bad as ascii art goes,
but hopefully you get my meaning (the original poster had a “much” better
diagram). You can also “carve” the body so it has a more ghost-like shape
(bell-shaped?).”
————- | / | | / | <-- cut pieces are arms |/ O O | <-- eyes | |
| () | <-- mouth | | | | | | |___________|

“Place the arms on the body so it looks like the ghost is raising its arms,
then frost. Traditionalists will want to use white frosting. Use thin
licorice to form a mouth, and as you mentioned, use 2 clean egg shell halves
for the eyes.”

“The next part about the flaming eyes gave me some trouble. You’re supposed
to place a sugar cube in each shell, add alcohol and ignite. I used half a
teaspoon sugar (didn’t have cubes) and then tried vodka, wine, sherry,
amaretto, and kahlua. In each case the match fizzled and died. Bummer. My
ghost ended up with piped frosting eyes instead of flaming ones. Belatedly I
found out warmed brandy is a good source of fuel.”

NOTES FROM LINDA GROSS: “I made the flaming ghost cake with the outstretched
arms and eyes flaming. I used sugar cubes and brandy in the eggs shells for
the eyes. The effect was lost in the daylight but later when the lights were
out, it was great. Burns for awhile if the cube is soaked with enough brandy.

CHOCOLATE PUMPKIN CAKE
Roblyn Hymes — Washington, D.C.
“This cake consists of two chocolate cakes, stacked on top of each other,
with vanilla frosting in between. Take the remaining vanilla frosting and dye
it orange. Then spread the orange frosting over the stacked cakes.
Afterwards, decorate the face with candy corn, etc. Then place a chocolate
hostess twinkle, I think that’s what it’s called, at the top of the pumpkin
cake to resemble a stalk.”

“LITTERBOX” COOKIES
There are two flavor cookies: chocolate and gingerbread. The cookies are
dense and not very sweet, this is necesssary so that they will keep their
shape during baking. If you use white flour or sugar they may be tastier but
they won’t look like “cat droppings”.
Chocolate ingredients:

1/2 cup honey
2/3 cup (1 and 1/3 stick) butter or margarine
1 egg
1 tsp vanilla or peppermint extract
2 cups whole wheat flour
1/3 cup cocoa powder
Grape-Nuts cereal
Gingerbread ingredients:
1/4 cup honey
1/4 cup molasses
2/3 cup(1 and 1/3 stick) butter or margerine
1 egg
2 and 1/3 cups whole wheat flour
spices–ginger, cinnamon, and cloves to taste (1/2 tsp each)
Grape-Nuts cereal
Mix-ins:
coconut
chocolate chips
butterscotch chips
peanut butter chips
Microwave the honey until it bubbles (about 1 minute). Add the butter, and
the molasses, if any. Add the egg, mix well, then mix in all the other stuff.
Add mix-ins of your choice to some or all of the batter.
Chill 1 hour in the freezer or several hours in the fridge. Roll dough logs
of random length and the diameter of cat poops. Roll logs in grape-nuts and
bake at 350 degrees till done (10 to 15 minutes).

Serve in a disposable cat litter box on a bed of grapenuts, with a cat litter
scoop. I hear you get lovely effects by decorating the box and scoop with
melted chocolate or pudding.

QUOTE NOTE: “This recipe worked especially well at my Halloween party where
the table was decorated with plastic flies.”

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