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Over the Moon Cake
From Country Living
This recipe has been tested by Country Living
A simple chocolate cake gets added snack appeal from bat-shaped sugar cookies.
For this dessert, you'll need a box of Betty Crocker Super Moist German Chocolate cake mix, which chef Mary Maher enhances with a couple of choice ingredients. To add flavor and moistness, replace the 1 1/3 cup water the recipe calls for with the same amount of grade-A dark maple syrup, and swap the 1/2 cup oil with an equal portion of pumpkin pie filling.
When it comes to frosting, Maher recommends Duncan Hines Classic Vanilla and Classic Dark-Chocolate Fudge flavors. To make the frosting silky and easier to spread on the cake, she suggests fluffing it for 15 seconds with a hand mixer.
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Nutritional Information
(per serving)
| Calories | -- |
| Total Fat | -- |
| Saturated Fat | -- |
| Cholesterol | -- |
| Sodium | -- |
| Total Carbohydrate | -- |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | -- |
| Calcium | -- |
Con Poulos
Yields: 1 cake
Oven Temp: 350
Ingredients
| U.S. | Metric | Conversion chart |
Cake
- 1 box(es) Betty Crocker Super Moist German Chocolate cake mix, prepared
- .333 cup(s) grade-A dark maple syrup
- .5 cup(s) pumpkin pie filling
- 1 tub(s) Duncan Hines Classic Dark-Chocolate Fudge frosting
- 1 tub(s) Duncan Hines Classic Vanilla frosting
Cookies
- 1 box(es) Betty Crocker Sugar Cookie mix, prepared
- Black food coloring
- Flour, for rolling dough
Directions
- To Make the Cake: Distribute prepared cake mix between two 8-inch pans coated with cooking spray. Bake for 30 to 35 minutes at 350°F, then cool 10 minutes in pans before turning out onto a wire rack.
- Cover top of one cake layer with dark-chocolate frosting and place second cake layer on top. Ice entire two-layered cake. Chill in fridge for 20 minutes. Apply vanilla frosting in crescent shape, as shown in the picture.
- To Make the Cookies: Increase oven temperature to 375°F. Prepare Betty Crocker Sugar Cookie mix per package instructions. Once ingredients are combined, slowly add black food coloring while mixing the dough on low speed, until it turns dark black. Wrap and chill dough for 15 minutes.
- On floured surface, roll dough to 1/8-inch thickness and cut bat shapes (cookie-cutter sets, from $3.19; Wilton). Place cookies on lined baking sheet, chill for 10 minutes, then bake for 7 to 10 minutes. Arrange a few cookies atop cake and serve the remainder on a separate platter.
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