You won't be a scaredy-cat after digging into this hair-raisingly good, party-perfect cake.
- Portion size 24 servings
- Credits : Canadian Living Magazine: November 2008
- 2 chocolate-covered cashews
- 2 chocolate-covered almonds
- 1 Chocolate Cake Recipe
- 1 Creamy Chocolate Butter Icing
- 1 dab paste food colouring
- 2 chocolate pieces
- candies and licorice string
Chocolate Cake recipe
Creamy Chocolate Butter Icing recipe
Place chocolate cake on board or tray. Using serrated knife and pattern as guide, cut out head.
Make 1/2-inch (1 cm) deep cut along dotted line of Piece A. Holding knife blade horizontally, cut 1/2 inch (1 cm) off top of Piece B for neck.
Following dotted line, cut triangle from Piece C for forehead; set aside.
Set aside Piece D for upper lip.
Holding knife blade horizontally, cut Piece E in half. Set aside 1 of the halves for lower lip.
Remove 1-3/4 cups (425 mL) of the chocolate icing to small bowl. Add brown food colouring to remaining icing to tint darker brown.
Spread 1 cup (250 mL) of the lighter chocolate icing over top and sides of cake to mask and seal in crumbs. Attach upper lip, lower lip and forehead; mask with lighter chocolate icing. Chill until firm, about 30 minutes.
Spread remaining lighter chocolate icing over ears and neck.
Using piping bag fitted with star tip, pipe darker chocolate icing over forehead, lips and remainder of face to make hair.
Attach cashews for nose, candy pieces for eyes, licorice candies for teeth and licorice strings for forehead, ears and mouth.
Nutritional facts Per each of 24 servings: about
- Sodium 287 mg
- Protein 4 g
- Calories 406.0
- Total fat 22 g
- Cholesterol 77 mg
- Saturated fat 13 g
- Total carbohydrate 53 g
- Iron 9.0
- Folate 9.0
- Calcium 4.0
- Vitamin A 19.0