How To Make Trick or Treat Cake
A new twist on the classic chocolate cake, create a moist trick or treat cake in two easy ways with the delicious combo of refreshing orange and chocolate.
Prepare cake batter according to package directions. Grease and flour a 9×13-inch pan.
Divide the batter into 3 bowls, ½ of the batter in one bowl and ¼ in the other two bowls.
Add orange food coloring to ¼ of the batter to reach the desired color. Add the cocoa powder to the second bowl with ¼ of the batter. Mix well.
Pour about ¼ cup of the white batter into the pan. Alternate pouring the different colors of batter ¼ cup at a time, one on top of the other (e.g. white, orange, white, brown). Bake according to package directions.
Either cool and frost with frosting (see recipe below) or make a poke cake.
Orange Poke Cake:
Poke holes all over the top of the cooled cake using a skewer or chopstick (or similar).
Dissolve Jell-O in 1 cup of boiling water. Once completely dissolved, stir in cold water. Gently pour over the cake and refrigerate for about 3 hours.
Mix together powdered sugar and cocoa; set aside.
In another bowl, combine milk and vanilla then set aside.
Combine shortening and butter in a bowl. Beat until creamed.
Slowly alternate adding cocoa mixture and milk mixture. Beat for about 3 minutes until combined and fluffy.
- Calories: 397.21kcal
- Fat: 12.71g
- Saturated Fat: 5.29g
- Trans Fat: 0.56g
- Monounsaturated Fat: 4.29g
- Polyunsaturated Fat: 2.35g
- Carbohydrates: 71.26g
- Fiber: 2.82g
- Sugar: 56.49g
- Protein: 4.08g
- Cholesterol: 15.94mg
- Sodium: 328.66mg
- Calcium: 102.14mg
- Potassium: 163.41mg
- Iron: 1.55mg
- Vitamin A: 51.68µg
- Vitamin C: 0.13mg
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