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MY SPOOKY CAKE!
This is a very good and moist cake for Halloween and Birthday parties.
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Recommended Servings
16-20
COOKING
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INGREDIENTS
Cake:
1 Dark Chocolate Fudge Cake Mix
3 Eggs
1/3 cup Oil
1 cup Water
1 White Cake Mix
3 Large Egg Whites
1/4 cup Oil
1 cup Water

Ganache:
9 oz Dark Chocolate Chips, about 1 1/2 cups
1 cup Heavy Whipping Cream

Orange Ganache, drizzle over the cake:
1/2 cup Orange Chocolate
1/4 cup Heavy Cream
Instructions
Blend chocolate cake mix according to package instructions, with eggs, oil and water; set batter aside. In a separate bowl, prepare white cake mix according to package instructions, with egg whites, oil and water.

Using an ice cream scooper, pour two scoops of the White Cake batter into a Bundt cake pan. Next pour 2 scoops of chocolate batter on top of White. Continue to alternate between White and chocolate batters until Bundt pan is filled.

Bake according to package directions. Cool as instructed and remove from pan to cooling rack.

Chocolate Ganache:

Place the chocolate chips into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.

When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in a little rum, if desired. Allow the ganache to cool slightly before pouring over cake.

Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow mixture to cool until thick, then whip with a whisk until light and fluffy.
RECIPE FACTS

Servings: 16-20

Nutritional information per serving

No nutrition information available

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