ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Easy...Halloween Dirt Cake

Misc.
ADVERTISEMENT

This cake is as easy as using a cake mix!!!
It's a favourite for my family every year!


Halloween Dirt Cake

Ingredients:

2 boxes of chocolate cake mix! (how easy can this get eh!)
1/2 cup sour cream or plain yoghurt
2 cans of chocolate fudge icing
1-2 cups of chocolate wafers crumbs or wafers
16 gummy worms, at least 2 inches or so.....
20 chocolate covered raisins

Directions:

A. The Baking:

1. Prepare cakes according to package directions, using ingredients boxes list.
2. Add sour cream to batter. Continue mixing until smooth.
3. Bake cake in oblong pan, 3/4 full of batter, according to oven temperature
and for time given on package. ( usually 350 for 40 or so min.)
4. Let cook; turn cake upside down, so that the cake bottom becomes the
the cake top.....it has a flatter surface....unless the top is okay.

B. The Decorating:

1. Frost cake top and sides with the cans of chocolate icing.....

(The next part is easy but messy...
you can use disposable gloves and make a little finger hole into the cake.....or you can make a little hole with a small sharp instrument....ie. a lobster fork, etc. before inserting each worm) This part is finger licking good and is all part of the halloween fun!

2. Take each gummy worm and insert halfway through both the icing and the cake, at random. The worms heads and parts of the body will stick out of the cake.

3. Don't forget to have gummy worms sticking out of the side of the cake too.
(This makes it look like worms sticking out of the ground....gross..and the kids love it.)

4. Next take your chocolate wafers..the round thin variety.... Place them on a board and with a rolling pin, crush them into fine crumbs...you can also use the food processor instead or... purchase the chocolate wafer crumbs.

5. Sprinkle the chocolate wafer crumbs on over the sides and top of the cake. This gives the "dirt" like appearance.
Be sure not to cover the gummy worms too much with the crumbs.

6. Place Chocolate covered raisins at random on top of the cake. Press into place. Tweezers or other object makes this an easy job working around the worms.

7. Your kids will ooooh and aaah and family and friends will say "how did you
ever bake those worms in the cake! This cake is so complicated looking but it's as easy as opening a cake mix box!!!

8. Happy Halloween!!!!

VARIATION: Use cupcakes, with Halloween muffin liners. Have children finish
the "dirt" part with the worms. They can eat them after it's made!



MsgID: 022427
Shared by: Colette/Nfld/Canada
Board: All Baking at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Colette/Nfld/Canada
2
  Jennifer/MI
ADVERTISEMENT
Random Recipes
  • Champagne Batter for Chicken, etc...
  • CHAMPAGNE BATTER 2 cups chicken pieces 1 1/3 cups all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 1 tablespoon vegetable oil 2 egg yolks beaten 3/4 cup champagne In a medium bowl, mix together the flour...
  • Mexican Restaurant-Style White Sauce
  • I have been looking for this too. This is what I came across by googling spanish white sauce. I will try it as well. "Recently I went on quite a mission to find a recipe for the infamous white sauce served at many Mex...
  • Cajun Pasta (Southern Living magazine, 1990's)
  • CAJUN PASTA 1 (16 ounce) package fettuccine, uncooked 1 1/2 cups water 1/2 pound unpeeled, medium size fresh shrimp 2 skinless, boneless chicken breast halves, cut into 1/4-inch strips 1/2 pound andouille or Cajun smo...
  • Basic Sushi Rice
  • BASIC SUSHI RICE 3 cups Calrose rice, uncooked 3 cups water 1/2 cup japanese rice vinegar 1/2 cup sugar 1 teaspoon salt Wash rice and rinse well. Add 3 cups water and cook in rice cooker. (To cook on stove, bring ric...
ADVERTISEMENT
  • Boy-Type Steak (Seventeen magazine, 1960's)
  • BOY-TYPE STEAK 2 club steaks, 1 1/2 inch thick (1 1/2 lbs. each)* 2/3 cup wine vinegar 4 teaspoons onion powder 2 drops Tabasco 6 tablespoons Worcestershire sauce 1 1/3 cups cooking oil Trim excess fat from steaks, t...
  • Oregano Parmesan Rolls
  • OREGANO PARMESAN ROLLS 1 cup milk 1/4 cup shortening 1 1/2 tablespoons sugar 1 teaspoon salt 1 tablespoon yeast 1 tablespoon lukewarm water 3 cups flour, divided 1 egg, beaten 1/2 cup fresh oregano, chopped Melted...
  • Fried Swiss Cheese (Not Harry Bear's)
  • FRIED SWISS CHEESE 1 egg 3/4 cup fine dry Italian seasoned breadcrumbs 1/2 lb Swiss cheese, cut into 1 inch cubes* shortening or vegetable oil (for frying) In a small bowl, beat the egg with 1-tablespoon of the b...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Easy...Halloween Dirt Cake
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!