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The other day I went to the movies with my hubby and the last scene took place in DC in the Fall. The shots in the movie weren’t meant to be artistic, but for me they really captured the feeling of the Fall season – the beautiful colors on the trees, chilly air, crunchy fallen leaves, etc. I literally almost started crying in the theater right there. I grew up in Upstate NY and it has been many, many years since I’ve been able to enjoy that kind of East coast Fall. But after several weeks on the road, we returned home late last night and I woke up to some chilly sweater weather, having to turn the thermostat from AC to heat, and opened up my monitor to this Halloween cake I made recently. There’s nothing like a festive dessert to get you into the Autumn mood, and I’m so excited to share today’s post with you.
On top of this cake recipe, I put together a tutorial for a BOO Box. The idea is to create a fun Halloween-themed package, “BOO” someone with it by secretly delivering it to them, and include a printable card from BooItForward.com that includes instructions for forwarding the favor:
1. Make a BOO Bundle.
2. Secretly Deliver It.
3. BOO it Forward!
This is such a fun tradition for the beginning of the holiday season! Everything for my BOO Box can be acquired from one quick Walmart run or visit to Walmart.com. I used festive American Greetings supplies to stick a pop-out “BOO!” banner on the inside, decorate the outside, and contain the BOO box treats. My BOO box treats went to a deployed soldier. Coming from a military family, supporting the troops is a cause that’s close to my heart. Wherever I go there are always either soldiers or families around me separated from their loved ones who can use a pick-me-up. Though I am still a newb to this stuff, I like to give my support the one way I know how: through food. Do you guys have anyone in your neighborhood, workplace or school deserving of a picker-upper in the form of a BOO Box? Tell me in the comments!
Now my cake is alternating chocolate and white layers, with a fudge-y chocolate TWIX® frosting in between. It was very fun to make, especially since it got me into the Autumn mood. Recipe for that is below, and make sure you check out the BOO Box tutorial as well. Then get more great BOO Bundle ideas and printable cards from BooItForward.com, and go to Walmart or Walmart.com for all your BOO’ing needs!
P.S. A great BOO Box idea: Ghostbusters® is out on DVD on 10/11!
TWIX® Halloween Cake
Makes one 6-inch cake
- 1 cup + 2 Tbsp all-purpose flour
- 1/2 cup milk, room temp.
- 3 large egg whites, room temp.
- 1-1/2 tsp vanilla extract
- 3/4 cup + 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 6 Tbsp unsalted butter, softened and cooled
- orange food coloring
- 3/4 cup + 2 Tbsp all-purpose flour
- 1 cup granulated sugar
- 1/4 cup + 2 Tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup buttermilk
- 1/4 cup oil
- 1 egg, room temp.
- 1/2 tsp vanilla extract
- 1/2 cup hot chocolate
- black food coloring (opt.)
- 2-1/4 cups unsalted butter, softened
- 1-1/2 cups powdered sugar
- 3/4 cups cocoa powder
- 1/2 cup hot water
- 1/2 cup chocolate pudding
- 1-1/2 tsp vanilla extract
- pinch salt
- 10 oz. favorite chocolate, chopped and melted
- 10 TWIX® Fun Size bars
- Halloween sprinkles (opt.)
Preheat oven to 350F. Use the bottom of a 6-inch cake pan to trace 4 circles onto parchment paper. Cut them out and adjust the sizes so that they fit into your pans. Then cut out four 2×19 inch strips of parchment paper for the sides of the pans. Lightly spray your pans with oil, then line your pans with the parchment paper.
In the bowl of a stand mixer, sift together the flour, sugar, baking powder and salt. Using the paddle attachment, add the butter and beat on slow until crumbly and uniform. In a separate bowl, whisk together the milk, whites, and vanilla. On medium speed, gradually add the wet ingredients to the dry and beat for about 2 minutes. Scrape and beat another 30 seconds. Fold in orange food coloring until you get a vibrant orange. Divide between two pans and bake for 20-25 minutes until a toothpick inserted comes out clean. Let cool in the pan for 30 minutes, then remove to a cooling rack to cool completely.
In the bowl of a stand mixer, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a separate bowl, whisk together the buttermilk, oil, egg and vanilla.
Fit your mixer with the paddle attachment and gradually add the wet ingredients on slow speed. While still on low, slowly add the hot chocolate. If a darker color is desired, add black food coloring.
Divide the batter between two pans and bake for 30-40 minutes until a toothpick inserted comes out clean. Remove to a cooling rack and let sit in the pan for about 30 minutes, then remove from the pan to cool fully.
Beat the butter until fluffy and lightened in color, about 5 minutes. In a separate bowl sift together the sugar and cocoa. While beating on low, gradually add the sugar and cocoa, hot water, chocolate pudding, vanilla and salt to the butter. Once combined, scrape the bowl and beat on medium for 2 minutes. While still beating, slowly drizzle in the melted chocolate until smooth. Remove 2/3 of the frosting to a separate bowl and set aside.
Place your TWIX® bars in a food processor and process until around pea-sized chunks. Break up any bigger pieces by hand. Fold into the remaining 1/3 frosting.
Using a serrated knife, carefully cut off the tops of your cakes to make them even, and discard (ie eat them up). Then slice each cake into two even layers.
Place a small dollop of frosting onto the middle of a cake plate or cake swivel and place the bottom layer of your orange cake onto it. Spread a layer of TWIX® frosting, almost to the edges. Then place the top chocolate cake layer on top. Spread more TWIX® frosting, and set the other orange cake layer on top. Spread TWIX® frosting, then take your last chocolate cake layer and place it face-down on top. Make sure everything looks even, then place in the fridge for 15-30 minutes until the filling is firm.
Using an uneven spatula, spread a thin layer of the smooth frosting all over the cake for your crumb coat. Place in the fridge another 15 minutes. Then cover the cake completely with the smooth frosting. If desired, use a large round tip to decorate the top, and dust with Halloween sprinkles.
Halloween BOO Box
- Memory box
- American Greetings® Halloween Tissue Papers
- Halloween Craft Paper
- Letter Stickers
- American Greetings® Gift Bags
- American Greetings® Cards
- Halloween candy: SNICKERS® Fun Size, TWIX® Fun Size, M&M’s® Peanut Fun Size, STARBURST®, Skittles® Original Fun Size and Life Savers®
The tissue papers are folded into rectangles, so cut out one of the rectangles and then cut it into four smaller rectangles. Fold each piece in half to form a square. Cut strips on each, leaving about half a centimeter at the fold. Unfold and roll the tissue paper tightly along the middle. Then fold in half again and twist so it stays. See the pictorial below for a better idea. You can cut up to 4 pieces at once to speed the process. Attach the tissue poms to a string and use tape to wrap the string around your box like in the photos.
For the BOO sign, cut 2-inch triangles out of your craft paper, then use sticker letters to spell out “BOO.” Attach to a string and tape to the inside of the box cover so that it hangs when your recipient opens it.