Cauldron Cake

There's no magic potion in this cauldron-it's a chocolate cake! To create the edible pot, we trimmed a four-layer cake, leaving a wide lip[ around the edge. We frosted the whole thing black, then added doughnut handles and gummy-candy flames. That bubbling green stuff on top is just lime gelatin.]

Total Time:
3 hr
Prep:
1 hr 10 min
Inactive:
1 hr 20 min
Cook:
30 min

Yield:
14 to 16 servings
Level:
Intermediate

Ingredients
  • Cooking spray
  • 2 16 -to-18-ounce boxes chocolate cake mix (plus required ingredients)
  • 2 3 -ounce boxes lime gelatin
  • 3 16 -ounce tubs dark chocolate frosting
  • 1/2 16 -ounce tub white frosting
  • Black food coloring
  • 10 to 12 pieces each yellow, orange and red gummy fruit slices
  • 2 mini chocolate-covered doughnuts
Directions
  • Preheat the oven to 350 degrees F. Coat four 9-inch cake pans with cooking spray. Prepare the cake mixes; divide the batter among the pans and bake and cool as directed. Meanwhile, prepare the gelatin as directed.

  • Level the domed tops of the cakes with a long serrated knife. Stack 3 of the cakes on a small cardboard circle with a thin layer of chocolate frosting between each cake. Freeze at least 30 minutes.

  • Put the 3-layer cake on an upside-down cake pan (so trimming will be easier). Using a small serrated knife, trim the bottom edge of the cake to round it out, then round out the top edge. Frost the top.

  • Set the remaining cake layer on top of the 3-layer cake; freeze at least 30 minutes. Trim around this layer at an angle, cutting inward so it resembles a shallow bowl.

  • Cut and scoop out the center of the top cake layer, about 6 inches wide and 2 inches deep. Cover the inside of the hole with the white frosting.

  • Dye the remaining chocolate frosting black. Cover the exposed cake with a thin layer of black frosting; freeze about 20 minutes, then cover with the remaining frosting (reserve about 1 tablespoon). Return the cake to the freezer.

  • Once the gelatin is firm, stir until clumpy. Return to the refrigerator until ready to serve.

  • Make the flames: Using a paring knife, cut the gummy fruit slices in half to make 2 thinner slices. Press a few pieces of different colors together with your fingers as shown. Repeat to make about 20 flames.

  • Press the flames around the bottom of the cake. Cut off one-third of each doughnut. Using the reserved black frosting as glue, press the doughnuts into the sides of the cake for handles. Add the gelatin just before serving.

  • Photograph by Levi Brown


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    This recipe is featured in:

    Halloween