halloween-cakeSome fancy handiwork with frosting and ta-da! A chocolate bundt cake turns into a pumpkin centerpiece—and dessert! Photo courtesy of The Hershey Company.



Category Main Page
Articles & Reviews



Cookies, Cakes & Pastries
Category Main Page



Main Nibbles
Main Page
Articles & Reviews Of
Foods From A To Z






October 2009

Product Reviews / Main Nibbles / Cookies, Cakes & Pastries

Halloween Chocolate Cake

An Easy Chocolate Bundt Cake Becomes A Magical Halloween Pumpkin



This is Page 4 of a four-page article of Halloween recipes. Click on the black links below to visit other pages.

On The Menu:


Halloween Chocolate Cake

This bundt cake may look like a pumpkin, but it’s all chocolate! Perfect not just for Halloween, but all autumn long. It looks so pretty, you may want to keep it on the table as a centerpiece before carving slices for your guests.



  • 1 Hershey’s milk chocolate bar (6-ounces), broken into pieces
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 cup boiling water
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1/2 cup Hershey’s  cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • Wooden pick

Chocolate-Coated Ice Cream Cone

  • 1 cup Hershey’s dark chocolate chips or Hershey’s semi-sweet chocolate chips
  • 1 tablespoon shortening
  • Flat-bottom ice cream cone

Orange Frosting

  • 1/3 cup butter
  • 2 cups powdered sugar
  • 2 teaspoons freshly grated orange peel
  • 1-1/2 teaspoons vanilla extract
  • 2 to 4 tablespoons hot water for desired consistency
  • Red and yellow food color for desired color

Green Frosting

  • 3 tablespoons water
  • 1 tablespoon meringue powder
  • 2 teaspoons freshly grated orange peel
  • 1-1/2 cups powdered sugar
  • 1/8 teaspoon vanilla extract
  • Green food color
  • Leaf decorating tip




  1. Pre-heat oven to 350°F. Grease and flour a 12-cup fluted tube pan.
  2. Stir together chocolate bar pieces, butter and water in medium bowl until chocolate is melted. Stir together flour, sugar, cocoa, baking soda and salt in large bowl; gradually add butter mixture, beating until well blended. Add eggs, sour cream and vanilla; beat on medium speed 1 minute. Pour batter into prepared pan. Insert wooden pick in center.
  3. Bake 50 to 55 minutes or until wooden pick comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
  4. Meanwhile, prepare chocolate covered ice cream cone and frosting.

Chocolate-Coated Ice Cream Cone

  1. Place dark chocolate chips or semi-sweet chocolate chips and shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.
  2. Microwave at medium (50%) 1 minute; stir.
  3. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.
  4. Spoon melted chocolate over outside of flat-bottom ice cream cone. Refrigerate until chocolate is firm, about 30 minutes.

Orange Frosting

  1. Place butter or margarine in microwave-safe bowl.
  2. Microwave at medium (50%) 1 minute or until melted.
  3. Stir in powdered sugar, grated orange peel and vanilla extract.
  4. Stir in hot water for desired consistency.
  5. Stir in red and yellow food color for desired color.

Green Frosting

  1. Combine water and meringue powder in small bowl.
  2. Add powdered sugar and vanilla extract; beat on high speed of mixer until stiff.
  3. Stir in green food color for desired color.



  1. Once cake is cooled and frosting is prepared, drizzle orange frosting over cake.
  2. Place ice cream cone into center of cake for pumpkin stem.
  3. Using leaf decorating tip, pipe leaves onto “pumpkin” with decorator frosting.


Go To Recipe Index Above


Recipe courtesy The Hershey Company. Other other material

© Copyright 2005-2024 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.