Halloween Black Cat Cake
Halloween Black Cat Cake is a gluten free and fodmap friendly dessert. This recipe makes 16 servings with 347 calories, 3g of protein, and 15g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. It is perfect for Halloween. Head to the store and pick up rich & creamy chocolate frosting, gumdrop, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 3 hours and 45 minutes.
Instructions
Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round cake pans.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes.
Remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate or freeze cake 30 to 60 minutes or until firm.
Using serrated knife, cut rounded top off cake to level surface; place cut side down.
Cut cake as shown in diagram; arrange pieces on serving tray. Attach pieces together with a small amount of frosting.
Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining frosting. Use yellow gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.