Flowery Cake of the Dead Recipe

Name: Flowery Cake of the Dead
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. (2-layer size) chocolate cake mix; 1 cup water; 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1/3 cup oil; 3 eggs; 2 cups thawed COOL WHIP Whipped Topping; 1 oz. BAKER'S Semi-Sweet Chocolate; 1/2 oz. BAKER'S White Chocolate; 20 JET-PUFFED Marshmallows; 3 Tbsp. assorted colored sugars

Servings: persons

1
Heat oven to 350 degrees F.
2
Beat first 5 ingredients with mixer until blended; pour into 13x9-inch pan sprayed with cooking spray.
3
Bake 35 min.
4
or until toothpick inserted in center comes out clean.
5
Cool completely.
6
Invert cake onto cake board or tray.
7
Frost with COOL WHIP.
8
Melt chocolates (separately) as directed on packages; spoon into separate resealable plastic bags.
9
Use felt marker to draw 7x5-inch skull shape on piece of paper; tape onto piece of cardboard.
10
Wrap tightly with plastic wrap.
11
Cut small piece off one bottom corner of bag filled with semi-sweet chocolate; use to trace around skull pattern, then fill in skull with remaining semi-sweet chocolate.
12
Refrigerate 10 min.
13
or until firm.
14
Remove plastic wrap and chocolate skull from cardboard; invert skull onto center of cake.
15
Discard plastic wrap.
16
Cut small piece off bottom of bag filled with white chocolate; use to draw the skull's face as shown in photo.
17
Use kitchen shears to cut each large marshmallow crosswise into 5 pieces; dip cut sides in colored sugars.
18
Decorate cake with marshmallow flowers, pressing 5 marshmallow pieces, cut sides up, together to make each flower.
19
Sprinkle remaining colored sugars onto centers of flowers.
20
Keep refrigerated.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. (2-layer size) chocolate cake mix, 1 cup water, 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream, 1/3 cup oil, and more.

Yes, Flowery Cake of the Dead falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Flowery Cake of the Dead

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions