This bubbly cauldron with creepy-crawly tentacles is fun for the whole family, and makes a show-stopping finale to a frightful Halloween party.
- Portion size 16 servings
- Credits : Canadian Living Magazine: October 2012
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 2/3 cups cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 3 tablespoons cider vinegar
- 2 marshmallows
- 1/2 cup dark green jelly beans
- 1/2 cup light green jelly beans
- 1 cup assorted sizes green jujubes
- 15 Pretzel Rods
- 6 oz marzipan
- orange paste food colouring
- 1 tablespoon pearl dragees
- 1/3 lb dried mango slices
- 1 cup butter softened
- 2 cups icing sugar
- 6 tablespoons whipping cream (35%)
- 4 oz unsweetened chocolate chopped and melted
- 2 teaspoons vanilla
- Purple paste food colouring
In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in 2 cups water, oil and vanilla; stir in vinegar. Scrape into greased and flour-dusted 10-inch
(3 L) fluted Bundt pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 45 to 50 minutes. Let cool in pan on rack for 20 minutes. Remove from pan to rack; let cool completely. (Make-ahead: Wrap in plastic wrap and set aside for up to 3 days.)
Chocolate Icing: In large bowl, beat butter until fluffy. Beat in half of the sugar; beat in cream then remaining sugar. Beat in chocolate and vanilla. Beat in about 2 tsp purple food colouring to make muddy grey cauldron colour. Set aside.
Place cake, fluted side down, on serving platter. Using serrated knife held vertically, make 1-inch (2.5 cm) deep cut around cake, about 1 inch (2.5 cm) from outside edge, to form rim of cauldron. Starting at cut and holding knife at 45-degree angle, cut away top layer of cake all the way through to centre hole.
Starting at centre hole and holding knife horizontally, cut away remaining cake to form 1-inch (2.5 cm) deep level well. Fill centre hole with enough of the removed cake to level surface.
Remove 1/2 cup icing; set aside. Cover outside and inside of cake with remaining icing.
Candy Decor: Cut marshmallows in half lengthwise. Coat with reserved icing; attach to base of cake to resemble cauldron legs.
Fill cauldron with jelly beans and jujubes. Break pretzel rods in half and stick partway under cake for firewood.
Tint and knead marzipan with orange food colouring. Divide into 5 portions; roll each into 4- to 5-inch (10 to 12 cm) long tapered cylinder to resemble tentacle. Press drag? into tentacles to resemble suction cups. Arrange tentacles to come out of candies.
Cut mango slices if necessary to resemble flames. Arrange around base of cauldron, adhering to icing.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 336 mg
- Sugars 70 g
- Protein 5 g
- Calories 709.0
- Total fat 35 g
- Potassium 233 mg
- Cholesterol 38 mg
- Saturated fat 12 g
- Total carbohydrate 101 g
- Iron 24.0
- Folate 25.0
- Calcium 4.0
- Vitamin A 14.0