Graveyard Cake
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine
1 cup water
1/4 cup baking cocoa
1/2 cup sour cream
2 eggs
FROSTING:
1/4 cup butter or margarine
3 tablespoons milk
2 tablespoons baking cocoa
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
18 cream-filled chocolate sandwich cookies
Green and brown decorator’s icing or gel 9 cream-filled oval vanilla sandwich cookies
1 cup whipped topping
Pumpkin candies and gummy worms, optional
In a mixing bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, combine butter,
water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat
well. Beat in sour cream and eggs. Pour into a greased 13-in. x 9-in. x 2-in,
baking pan. Bake at 350 for 35-38 minutes or until a toothpick inserted near
the center comes out clean. Cool on a wire rack for 5 minutes. Meanwhile, in a
saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat;
stir in sugar and vanilla. Pour over warm cake. Crumble chocolate cookies;
sprinkle over frosting while still warm. Cool completely. For tombstones, use icing
to decorate vanilla cookies with words or faces; place on cake. For ghosts, make
mounds of whipped topping; use icing to add eyes and mouths as desired. Refrigerate
for at least 1 hour. Just before serving, add pumpkins and gummy worms if
desired. Yield: 16 servings