Spooky Ghost Cake

WOW your family and friends with this really fun Spooky Ghost Cake on Halloween! It’s made with the MOST delicious Hershey’s Chocolate Cake and marshmallowy Seven-Minute Frosting. Everyone will really love how the eyes light up!!!

This Spooky Ghost Cake is a blast from my past!!! I think the recipe came out of a 1970’s magazine that my mom received in the mail. We made it every year for Halloween. I used to think the flame eyes were so cool. And I still do! One of my son’s birthday is November 1 and one year we had his birthday party on Halloween so all the kids could come in costume. I made this cake for his birthday and it was a humongous hit! The flames in the eyes only last for a few minutes being the only problem and the egg shells become burnt brown.

I’ve listed some options for the eyes, such as, using circular tea candles. I know they come in battery operated or you can light those if you don’t want to use the sugar cube-egg shell method. The advantage of using the tea candles is that the flames would last longer. I ALWAYS use black licorice string but yesterday when I made this cake, my son got into my candy and ate the licorice for my cake. That’s why in the picture I have a piece of black yarn for the mouth. I’m trying to laugh…Next year, I will do the photos over. It’s always better to have edible decorations on cakes. In the notes below I’ve list some alternative options for the face decorations. The recipe for the cake can be any flavor you want or even a box cake. Just bake it in a 9×13-inch (22.86×33.02-cm) baking pan. The frosting too is very versatile. Make sure to use a white frosting because most charactered ghosts are white. I love this Seven-Minute Frosting and it’s delicious with my Hershey’s Chocolate Cake recipe. Seven-Minute Frosting is a meringue frosting and it has a marshmallowy taste and gives the ghost cake the right texture. If you don’t want to make this frosting, I recommend to try my Chocolate Whipped Cream Frosting but leave out the chocolate to make it white.

Below, believe it or not, is the original 1970’s recipe cut out from a magazine. If anyone knows what magazine this is from, let me know please! It’s such a fun cake and generations to come in my family will be making it.

INGREDIENTS TO MAKE HERSHEY’S CHOCOLATE CAKE

• Sugar
• All-purpose flour
• Hershey’s cocoa powder, 100% cacao
• Baking powder
• Baking soda
• Salt
• Large eggs (save the egg shells for the eyes, if using)
• Whole milk
• Canola or vegetable oil
• Pure vanilla extract
• Boiling water

INGREDIENTS TO MAKE SEVEN-MINUTE FROSTING

• Large egg whites, room temperature (save the shells for the eyes, if using)
• Sugar
• Water
• Light corn syrup
• Cream of tartar
• Pure vanilla extract

INGREDIENTS TO DECORATE THE GHOST FACE

• Egg shells
• Sugar cubes
• Lemon extract (any clear extract) or vodka
• Black licorice string or whole circular black licorice string
• Matches or a lighter
• *See notes below for optional ways to decorate the face, for instance, using battery operated candles or tea candles instead of egg shells.

HOW TO MAKE HERSHEY’S CHOCOLATE CAKE

• Heat the oven to 350°F (176.667°C).
• Grease a 9 x 13-inch (22.86 x 33.02-cm) baking pan and line with parchment paper hanging over the two long sides; set aside.
• In a stand mixer bowl or large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt; mix to combine.
• Add eggs, milk, oil, and vanilla extract; beat on medium speed for 2 minutes. Scrape the bowl with a rubber spatula.
• Stir in boiling water. (The batter will be very thin).
• Bake for 30-35 minutes or until a cake tester in the center comes out clean.
• Cool on a wire rack for 10 minutes before removing from the pan.
• Place a large baking sheet or serving platter over the top of the cake pan, flip with the cake so the cake is upside down on the serving platter.
• Remove the parchment paper and cool completely before frosting.

HOW TO MAKE SEVEN-MINUTE FROSTING

• Make a double-boiler by placing a stainless steel stand mixer bowl on top of a medium size saucepan.

• Fill a medium saucepan with 1-inch of water and bring to a boil.
• Turn the heat to medium-low to a simmer.
• In a stainless steel mixer bowl, add the egg whites, sugar, water, light corn syrup, and cream of tartar.
• Place the bowl on top of the saucepan.
• Cook, stirring constantly, on low speed with a hand whisk until an instant read thermometer reads 145°F (66.77°C), about 5 minutes.
• (Remove from heat to check the temperature).
• Remove the bowl from the heat and transfer to a stand mixer with the whisk attachment.

• Add the pure vanilla extract.
• Whisk on high speed until the meringue is stiff, glossy, and cool to the touch, about 2-3 minutes.
• Use the frosting immediately on the day it is made because it will only last 24 hours.

HOW TO ASSEMBLE THE SPOOKY GHOST CAKE

• Place a 9-inch (22.86cm) round cake pan or plate on top of the short side of the cake and cut around the top half of the circle.

• Remove the triangular side pieces and put each piece on either side of the cake for the ghost’s arms. (The arms are optional if they don’t fit on your platter).

• Frost the cake, covering the top and sides completely.

• Place the two egg shells on the face for the eyes with a sugar cube in each egg shell.
• Place the black licorice under the eyes for the mouth in the shape that you desire. (*see notes for other options)

• When it is ready to serve, pour 1 teaspoon lemon extract or vodka over each sugar cube and light on fire with matches or a lighter (long lighter recommended).
• The fire in the eyes will only last for a few minutes.
• Refrigerate any leftovers for up to 2 days.

OTHER OPTIONS FOR THE FACE DECORATION

• FOR THE EYES: Circular Tea lights (battery operated) or Circular Tea candle lights (ignited).
• FOR THE MOUTH: Black circular string licorice, Oreo cookie, or Candy wax vampire mouth with fangs.
• FOR THE CAKE: Any flavor cake that you like or instead of homemade use a cake mix.
• FOR THE FROSTING: White buttercream frosting or my recipe for Chocolate Whipped Cream Frosting (without the chocolate to make it white) or Store-bought white frosting.