Halloween Sheet Cake
This festive Halloween sheet cake is a great dessert idea for Halloween parties or fall dinners. This graveyard cake is easy and fun to make.
Servings: 15
Calories: 71kcal
Ingredients
- 1 box Chocolate fudge cake mix
- 2 eggs
- ¼ cup oil
- 1 container of chocolate frosting
- About 32 Chocolate sandiwch cookies
- 10 Milano cookies
- ½ cup chocolate chips
- For topping-
- Gummy worms
- candy corn pumpkins
- sprinkles
Instructions
- Preheat your oven to 350 degrees f, and spray a 9x13 inch pan with cooking spray. Set aside.
- In a large mixing bowl, whisk together cake mix, oil, water, and eggs, per package directions.
- Pour into prepared 9x13 inch pan.
- Bake according to the package directions- 30-35 minutes.
- Lay 9-10 Milano cookies onto a plate, set aside.
- Then, heat your chocolate chips in a microwave safe bowl, on 20 second increments, stirring well in between. Add to a plastic sandwich sized storage bag, and snip the very tip off of the bag. Use the melted chocolate to write “RIP” onto your Milano cookies.
- Place cookies into the refrigerator to allow chocolate to set.
- Next, add chocolate cookies to a food processor, and blitz to crumbs. Set aside.
- Scoop the chocolate frosting out of the container and into a microwave safe bowl.
- Microwave for 20 seconds, and stir well. The frosting should be pourable.
- Pour the frosting evenly over the cake.
- Sprinkle oreo crumbs over the frosting.
- Decorate the cake with RIP cookies, candy pumpkins and gummy worms. Enjoy!
Notes
Hint: To make the chocolate dirt, crush Oreos in a ziploc plastic bag using a rolling pin or your hands to crush cookies.
Be sure to let cake completely cool before frosting.
Nutrition
Calories: 71kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 22mg | Sodium: 8mg | Potassium: 25mg | Sugar: 3g | Vitamin A: 32IU | Calcium: 8mg | Iron: 0.1mg