BOOzy Candy Stuffed Halloween Cake


I teamed up with FreshDirect and some really fun friends on Instagram to make a fun Halloween recipe for a virtual trick or treating experience. I may have gotten carried away cause this cake is BOOzy and scary delicious. I'm talking, I dug my fork straight into it and between me and two others ate half of the cake in one sitting. We literally had to remove it from our presence to force ourselves to stop eating it. Ahh!

To keep things easy, you can find all of the ingredients needed on FreshDirect.com—I've even gone ahead and linked to each one so you can check 'em out!

Happy haunting! And, in advance, BOO!!!


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  1. TO MAKE YOUR CAKE. preheat your oven to 350°.

    In your large mixing bowl, whisk together your flour, sugar, cocoa, baking powder, baking soda and salt.

    In your medium mixing bowl, whisk together your whole milk, vegetable oil, egg, vanilla extract and rum.

    Pour your wet mixture over your dry mixture in your large mixing bowl.

    Using your rubber spatula, fold it together until it's fully and evenly combined.

    Leaving some small lumps is ok. It will actually keep your cake airier after baking.

    Place your cake pan on your baking sheet and fill it 3/4 of the way up with your cake batter.

    Bake for 30 minutes.

    While baking, multitask and move onto your next step.

    Remove and let cool for 20 minutes.

  2. TO MAKE YOUR PUMPKIN. cut the top of your pumpkin off so that it becomes a lid.

    Use your melon baller to scoop out and discard of the insides of your pumpkin.

    Coat it with butter (using your hands is the easiest way).

    Put on a lower shelf in your oven, under your cake, and let bake for 20 minutes.

  3. TO MAKE YOUR CHOCOLATE BUTTERCREAM FROSTING. in your second medium mixing bowl, combine your cocoa, powdered sugar, milk and pieces of butter.

    Use your electric hand mixer on a medium-low speed until you have a creamy frosting texture.

  4. PUT IT ALL TOGETHER. if you don't have a cake turning table yet, like me, flip your cake out of the baking pan and on to the dish you plan to serve it off of.

    Using your butter knife, leave about 1 1/2 inches of boarder and cut a circle into the top of your cake. Using your spoon, scoop out a hole halfway into your cake (totally snack on these scraps, they're bomb!)

    Fill your cake cavity with your cut up pieces of Almond Joy making sure to save some for topping. Press them in.

    Use your cake knife to frost your cake with your chocolate buttercream frosting. Make sure to cover the top of your Almond Joy filled hole.

    Drizzle your chocolate over the top of your cake.

    Sprinkle on your crumbled pretzels.

    Sprinkle on some of your extra Almond Joy pieces on top.

    Sprinkle on your candy corn sprinkles.

    Lay your sliced figs in a circle around the top.

    Place the base of your pumpkin beside of your cake.

    Fill your pumpkin with your fig wedges.

    Lean the top of your pumpkin against the side of your cake.

    And, you're done! Now, you're ready for the happiest of Halloweens! BOO (again)!