Green Slime Cake
1 box white cake mix
1 box instant pistachio pudding
1/4 cup oil
1 1/3 cup liquid (7-up or water)
1 box pastachio pudding
1 pkg Dream Whip
1 cup cold milk
1 teaspoon vanilla
Combine all the cake ingredients in a large bowl and beat until well blended. Bake at 350 degrees for 30 minutes in a 9"x13" pan. Whip the icing ingredients until thick and frost the cake when cool.
1/2 cup gingersnap crumbs
2 lbs cream cheese, softened
1 1/2 cups granulated sugar
1/3 cup all-purpose flour,sifted
1 1/2 Tsp ground cinnamon
1 Tsp grated nutmeg
1 Tsp ground cloves
1/4 Tsp allspice
1/8 Tsp salt
2 cups pumpkin puree
1 cup heavy cream
1/2 cup chopped pecans
Sprinkle the gingersnap crumbs onto the bottom and sides of a well-buttered 9-inch springform pan. Chill until ready for filling.
In a large bowl, beat the cream cheese, sugar, flour, cinnamon, nutmeg, cloves, allspice, salt, and eggs until smooth. Add the pumpkin puree and continue to beat until very smooth. Pour the mixture into the chilled springform pan and bake in a preheated 325oF oven for 1 1/2 hours. Turn off the oven and let the cake stand in the open oven for 30 minutes. Transfer to a wire rack and let cool completely.
Carefully remove the sides of the springform pan. In a chilled bowl, whip the heavy cream and spread it over the top of the cake. Sprinkle the chopped pecans on top of the whipped cream. Transfer the cake to a serving dish and serve.
1 (18 oz.) pkg. chocolate cake mix
1 stick (1/2 cup) butter
2/3 C. Cocoa
3 C. powdered sugar
1/3 C. milk
1 tsp. vanilla extract
1 tube of decorator white frosting
black pipe cleaners for cup cakes
a few chocolate coated candies for cup cakes
Prepare one chocolate cake mix as directed but use two 9 inch pans for the cake. When the cakes cool, frost with chocolate frosting. Decorate with the white frosing by painting on a spiderweb shape. You can decorate cupcakes into spiders by frosting them with chocolate frosting, and cutting pipe cleaners into fourths, and adding four legs to each side. Add the eyes by placing two candies between the two sets of legs.
Peanut Butter Cupcakes
1 pkg. yellow cake mix
1 1/4 cups water
1/2 cup creamy-style peanut butter
1 cup chocolate chips
1 cup peanut butter chips
Butter cream frosting tinted orange
Candy corn and other candy to decorate
In large bowl, combine cake mix, eggs, water and peanut butter; beat at low speed for 30 seconds. Increase mixer speed and beat for 2 minutes. Stir in peanut butter chips and chocolate morsels, mixing well.
Fill paper muffin cups 2/3 full. Bake at 350 for about 25 minutes for larger, 15-20 for smaller or until lightly browned. Cool thourghouly. Frost with orange frosting. Decorate. Store in air-tight container in cool dark area or freezer.
Black Cat Cupcakes
1-1/4 cup Oreo cookie crumbs
1 pkg. chocolate cake mix
24 pcs Oreo cookies
16 oz. milk
black string licorice
semisweet chocolate chips
Preheat oven to 350 degrees. Prepare twenty four 2-1/2" muffin cups with cooking spray and flour; set aside. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes. Remove from pans; cool on wire rack. Make cat faces on each of the remaining cookies: using some frosting, attach 4-1 1/2" licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3" piece licorice string on back half of each cupcake for tail.