Worms and Soil Cake
From mountainmama 15 years agoIngredients
- 2 cups all-purpose flour shopping list
- 2 cups sugar shopping list
- 1 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1 cup butter shopping list
- 1 cup water shopping list
- 1/4 cup baking cocoa shopping list
- 1/2 cup sour cream shopping list
- 2 eggs shopping list
- FROSTING: shopping list
- 1/4 cup butter shopping list
- 3 tablespoons milk shopping list
- 2 tablespoons baking cocoa shopping list
- 2 cups confectioners' sugar shopping list
- 1/2 teaspoon vanilla extract shopping list
- 18 cream-filled chocolate sandwich cookies shopping list
- Green and brown decorator's icing or gel shopping list
- 9 cream-filled oval vanilla sandwich cookies shopping list
- 1 cup whipped topping shopping list
- pumpkin candies and gummy worms, shopping list
How to make it
- In a mixing bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, combine butter, water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs.
- Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes.
- Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat; stir in sugar and vanilla. Pour over warm cake. Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely.
- For tombstone, use icing to decorate vanilla cookies with words or faces; place on cake. For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired. Refrigerate for at least 1 hour. Just before serving, add pumpkins and gummy worms if desired.
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