Halloween Graveyard Cake Ingredients:

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 cup water
1/4 cup baking cocoa
1/2 cup sour cream
2 eggs

Frosting:
1/4 cup butter or margarine
3 tablespoons milk
2 tablespoons baking cocoa
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract

Halloween Graveyard Cake Decorations:

18 cream-filled chocolate sandwich cookies
9 cream-filled oval vanilla sandwich cookies
1 cup marshmallow sauce
1 small package Nutter Butter cookies
Green and brown decorator’s icing or tube gel
Pumpkin candies and gummy worms, optional

Halloween Graveyard Cake Directions:

In a mixing bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan over medium heat, combine butter, water and cocoa; bring to a boil. Add to flour mixture; beat well. Beat in sour cream and eggs.

Pour into a greased 9-in. x 13-in. x 2-in. baking pan. Bake at 350 F 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 and stir in sugar and vanilla. Pour over the warm cake. Crumble chocolate cookies and sprinkle over frosting while still warm to give the appearance of dirt. Cool.

For tombstones, use icing to decorate vanilla cookies with names or faces of the ‘deceased’ and place on cake. For ghosts, you can cover the nutterbutter cookies with marshmallow cream and use icing to add eyes and mouths as desired.

Just before serving, add pumpkins and gummy worms if desired.

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