Pumpkin Ghost Cakes

Happy Halloween, everyone! I hope you're having a fun day. Are you eating lots of candy? Preferably not orange and black peanut butter kisses, candy corn, or Smarties. Or are you watching any scary movies? I'm in the mood to watch one. Not IT. No, no. I haven't watched that one since I was about seven years old. Scared the crap out of me.

I have the day off today, so I'm just relaxing, juicing, and blogging. It's also Ericcakes and my anniversary today! We started dating on Halloween, three years ago. Happy anniversary, Eric! I love you! You're the best boyfriend I could ask for.



We went to a Halloween party on Saturday night and dressed up as:



Can you guess who we are?




Eating Bugles and cookies from his baseball glove.




Wendy Peffercorn and Michael "Squints" Palledorous!

Eric came up with the costume idea. He's a genius. The costumes went over well, and everyone seemed to know who we were. My mom made my dress and headband! She's so talented.



I made these little chocolate cakes the other night, and they came out well. I plan on using this recipe again for a one layer 9-inch round cake, or for cupcakes. The title of this recipe is confusing, because there isn't actually any pumpkin in the cake. I called these Pumpkin Ghost Cakes because of their appearance. I used my Wilton Pumpkin-Ghost cake pan. I only get to use it once a year.

I made a cream cheese buttercream icing and used it to decorate the cakes with. It took forever! I don't think I have enough patience for cake decorating. It took a long time just to make the frosting and dye it. I'm really trying to get better at decorating, though.

Happy Halloween!!


Pumpkin Ghost Cakes

1 cup granulated sugar
3/4 cup milk
1/2 cup oil
2 large eggs
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups all purpose flour

Cream Cheese Buttercream
4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
4 tablespoons shortening
3 cups confectioners' sugar
1 teaspoon vanilla extract

Heat oven to 350 degrees F. Spray desired cake pan with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together granulated sugar, milk, oil, eggs, cocoa powder, baking powder, baking soda, salt and vanilla for 2-3 minutes, or until well combined. Beat in flour until just combined.

Divide batter into cake pan. For this pan I baked the cakes for 12 minutes. Cupcakes would take a few minute longer. Transfer cakes to wire racks to cool.

To make the cream cheese buttercream, combine cream cheese, butter and shortening in a large mixing bowl. Mix, using a mixer on medium speed, until creamy - about 1 minute. Beat in confectioners' sugar and vanilla until well combined - about 3-4 minutes. Pipe frosting over cakes.