Pictures
Basic Cake Mix Ingredients
Adding Cake Mix
Adding Water
Adding Oil
Adding Eggs
Mixing
Still Mixing
Adding Sprinkles
Stirring the Sprinkles In
Halloween Cake Batter
Ghost Tins
Ready for the Oven
All Fresh and Hot and Out of the Oven
Close Up
Vanilla Frosting Ingredients
Creaming Butter
Adding the Marshmallow Cream
Mixing the Butter and Marshmallow Cream
Adding Vanilla
Adding Powdered Sugar
Mixing with Powdered Sugar
Scary Ghosts
Red Hot Eyes
Cake Mix Ghosts with Vanilla Frosting
Cake
1 18.25 ounce box Halloween Cake Mix
3 whole eggs
1 cup water
1/3 cup vegetable oil
Vanilla Frosting
2 sticks butter (1 cup) softened
1 7 ounce container marshmallow cream, or fluff
1 cup powdered sugar
1 teaspoon vanilla
Preheat oven to 350. Mix cake mix as directed. Place ghost tins on cookie sheet. Pour/scoop cake mix into ghost tins. Cooke for 17-19 minutes. Remove from ghosts from cookie sheet and put on cooling rack. Cool.
Frosting: Beat butter in a large bowl with mixer on medium until creamy. Beat in Marshmallow Fluff. Then, beat in powdered sugar and vanilla. Increase speed to high and beat until fluffy. Makes 3 cups.
Decorate ghosts as desired. Use red hots or mini M & M’s for eyes.
*Chocolate Frosting: Melt 3 oz unsweetened baking chocolate as pkg directs; cool slightly. Follow directions for Vanilla Frosting, adding chocolate when beating the butter and 1 Tbsp milk when adding powdered sugar.
I like this frosting because, well I like marshmallows! It’s a bit sticky but very tasty. I got the recipe for this frosting in an issue of Woman’s Day Magazine.