Halloween Bleeding Tombstone Cake
Keys:
Yield: 0.75 cup
Ingredients:
2 x white cake mixes
1 can cherry pie filling,
2 x -3 cans of vanilla frosting ( I actually prefer the
betty crocker soft whipped cream cheese)
black food paste
Method:
Prepare one cake mix according to box directions and bake in a 9 x 13
cake pan.
Then prepare and bake the second the cake mix also in a 9 x 13 cake pan.
If you have a larger cake pan such as a 11 x 15 you could bake both
mixes at once and cut the cake in half vertically. After cakes are
completely cool stack the cakes on top of each other with a piece of wax
paper between them on a covered cake board or serving tray. I place mine
in the freezer at this point for about 30 minutes to make cutting
easier. Then round one end of the cake with a serrated knife into a
tombstone shape. Carefully remove the top cake layer. On the remaining
bottom layer Leave 1/2 inch border all the way around and gently remove
about a 1/2 inch of the cake. Spread a thin layer of the vanilla
frosting where you removed some of the cake. Fill with the cherry pie
filling, it should fill but not overflow the cake layer.
Spread the top of the second cake with a very thin layer of frosting and
turn over onto top of cherry filled cake. Tint the remaining icing with
enough black food paste to make gray and ice top and sides of tombstone
making sure to reserve 3/4 cup of the icing. With the reserved icing add
more black paste (be careful too much paste and it causes a bitter
taste) or I like to add cocoa powder for a funny brown/gray color. Place
the icing in a re-sealable bag and clip corner. Use to write RIP or any
other wording you want on the cake.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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