Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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chocolate cake recipes for halloween?

I am making chocolate spider cakes with little smartie eyes and match maker legs for halloween.Has anybody got a good recipe for chocolate cream and chocolate fairy cakes?
Well thats the laziest answer ive ever seen! Points for nothing

6 Responses to chocolate cake recipes for halloween?

  • funketybucket says:

    choc cream cake
    4 ounces self raising flour
    4 ounces sugar
    2 level tablespoons cocoa
    1 pinch salt
    2 ounces melted butter
    1/2 cup milk
    1 egg
    a little vanilla essence

    Place all ingredients into a bowl in the above order. Beat well for 2 minutes. Pour into a greased 7 inch cake tin. Bake for 35-40 minutes in 350 Degree F.
    ___________________________________choc fairy cake
    4 ounces butter
    4 ounces Baker’s or Caster Sugar
    4 ounces sifted Self Raising Flour (or All-purpose flour + half tsp baking powder + pinch salt)
    2 eggs
    1 cup sifted Powdered or Icing sugar
    3Tbsp Cocoa powder
    Juice of a lemon (*and zest, optional)

    -Put butter and eggs out of the fridge, to warm up to room temperature.
    -Preheat oven to 375F
    -Put out 30 mini paper cases on a baking tray.
    -Either by hand or in a mixer bet the butter and sugar together until pale, fluffy and light. (*optional – add lemon zest at this stage if you desire)
    -One at a time, beat the eggs in a separate bowl and then add to the sugar/butter mixture, beating hard, until all the ingredients are incorporated.
    -Gently fold the flour and cocoa into the butter mixture until everything is combined. Do not over mix or beat the flour.
    -Using a teaspoon, drop small heaped teaspoon dollops of the batter into the paper cases.
    -Transfer the tray to the preheated oven. Leave at least 17 minutes without opening the door. They should be golden brown on the surface once cooked. If still a bit pale after 17 minutes, turn the tray in the oven and bake for a further 3 minutes.
    Transfer mini cakes to a cooling rack.
    -Meanwhile add a few drops of colouring to the sifted powdered sugar in a medium bowl. Add fresh lemon juice, a small squirt at a time, beating hard, until all the sugar is blended into a thick fondant. Go gingerly with the liquid, you want it to be very thick. Stop adding lemon juice as soon as it reaches the fondant stage.
    -Carefully drop a dollop of the fondant onto the centre of each little cake. Leave it to spread over the surface. You can guide the icing with a knife dipped in hot water if you want more control over where it dribbles.
    -Top with a candy or cake decoration of your choice.

  • msjantastic says:

    Do a web search

  • Sammy says:

    ^ this site has loads of recipes for all different chocolate cakes, use some creativity to morph them into a halloween-themed treat 🙂

  • Happy Cooker says:

    Go to kraftcanada.com for Creepy Crawly Cupcake recipe and video.

  • Amanda says:

    ok this is the best chocolate cake and frosting recipe ever. It’s on the back of the Hershey’s Cocoa powder box. it’s so good and the only cake I ever make 🙂

  • deondre_1977 says:

    Chocolate Suicide
    14 to 16 servings
    6 ounces (1 1/2 sticks) unsalted butter,
    cut in squares
    12 ounces semisweet chocolate
    4 eggs plus 1 yolk
    4 egg whites
    White chocolate sauce (recipe below)
    Fresh strawberries and/or kiwi to garnish
    White Chocolate Sauce
    5 ounces white chocolate, chopped
    2 to 3 ounces whipping cream
    Combine chocolate and cream in small saucepan set in larger pan filled to within 1?inch of the top with
    water to create stove?top water bath. Gently cook over medium heat until mixture reaches body
    temperature, stirring occasionally. Remove from heat, strain through fine sieve to remove any lumps.
    Melt butter and chocolate in double boiler over low heat. Stir with wooden spoon until mixture is
    melted, but not hot. Mixture should be body temperature. Transfer chocolate/butter mixture to bowl.
    Whip eggs and yolk at high speed with electric mixer. Pour mixture on top of butter/chocolate mixture,
    but do not mix in yet.
    Put egg whites in clean bowl, whip until soft peaks form.
    Add whipped egg whites to chocolate mixture and gently fold in with rubber spatula. Do not over?fold.
    Spray two 5 x 9?inch (about) bread pans with non?stick cooking spray. Gently divide mixture between
    pans. Set each pan in larger pan, add water to larger pan to within one?half inch of top to create water
    Bake in a preheated 300 degree F oven for 60 to 70 minutes or until top looks dry (top should not
    crack), and cake does not wiggle in pan. Cool 15 minutes. Invert pans onto serving plates.
    After cooling, but while still warm, cut in thin slices.
    Prepare white chocolate sauce, and spoon onto individual serving plates. Place slices of cake over
    sauce. Garnish with fruit as desired.
    This dessert is best served warm, but also can be served at room temperature.

Halloween Books