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Haunted Tree Halloween Cake

A scary cake frosted with orange-colored vanilla icing and REESE’S Minis Peanut Butter Cups.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 50  Minutes

Ingredients

  Amount Per Serving % DV *
Calories740
Calories from Fat260
Total Fat29 g45% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol40 mg13% DV
Sodium630 mg26% DV
Total Carbohydrates115 g38% DV
Dietary Fiber2.0 g8% DV
Sugars93 g
Protein6 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron20% DV
  Amount Per Serving % DV *
Calories740
Calories from Fat260
Total Fat29 g45% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol40 mg13% DV
Sodium630 mg26% DV
Total Carbohydrates115 g38% DV
Dietary Fiber2.0 g8% DV
Sugars93 g
Protein6 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron20% DV
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 2 cans vanilla ready -to-spread frosting or your favorite homemade vanilla frosting, divided
  • Red and yellow food color
  • 1-1/3 cups REESE'S Peanut Butter Cups Minis (8-oz. pkg.) , divided
  • 5 to 6 teaspoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa

Directions

  • 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  • 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  • 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.
  • 4. Set aside 1/2 cup frosting. Tint remaining frosting to desired shade of orange with red and yellow food color.
  • 5. Coarsely chop 1 cup mini peanut butter cups; set aside. Place first cake layer on serving plate; frost top of layer with about 3/4 cup frosting. Top with chopped peanut butter cups. Add second cake layer; complete frosting cake.
  • 6. Add cocoa to reserved frosting; place in heavy duty (freezer) resealable food storage bag. Cut off tip of bag about 1/4 inch from one corner. Draw leafless tree and branches onto top of cake by piping chocolate frosting in desired design. Add remaining mini peanut butter cups as few remaining leaves on tree and as leaves that have already fallen to the ground. Makes 12 servings.

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