Witch’S Hat Cake – a delicious recipe with chocolate cake, whipped vanilla frosting, cocoa, coloring, ASSORTED. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake mix batter according to package directions. Place 2 tablespoons batter into each of five paper-lined muffin cups. Spread remaining batter in a greased 11x7-in. square baking pan.
2
Bake at 375u00b0 for 20-25 minutes or until a toothpick comes out clean. Cool cupcakes for 5 minutes before removing to a wire rack to cool completely. Cool cake for 10 minutes before inverting onto a wire rack to cool completely.
3
Cut cake into an 8x8x6-in. triangle. Cut the cake scraps into two 4x4x3-in. triangles. Save the remaining cake for another use.
4
For hat, position the large triangle on a 16-in. square covered board. For the face, place the two smaller triangles below the hat with the 3-in. sides touching the base of the hat. Arrange cupcakes around the edge of the face. (see diagram/photo).
5
Place 1 cup frosting in a bowl; stir in baking cocoa. Place remaining frosting in a bowl; tint green. Frost witch's hat with cocoa frosting. Frost remaining cake and cupcakes with green icing.
6
Cut marshmallow in half. Place on cake for eyes; add M&M's for pupils. Add spearmint leaf nose, red licorice mouth and a burnt peanut wart.
587
kcal
Calories
17
g
Fat
50
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 package chocolate cake mix (regular size), 1 can (12 ounces) whipped vanilla frosting, 3 tablespoons dark baking cocoa, 8 drops green food coloring, optional, and more.
Yes, Witch’S Hat Cake 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.
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