Recipes from Maria's Kitchen

Black Cat Cake
Prep Time: 30 min
Total Time: 2 hours
16 servings

1 box Betty Crocker® SuperMoist® devil's food cake mix

Water, vegetable oil and eggs called for on cake mix box

1 container Betty Crocker® Rich & Creamy chocolate frosting

1 large yellow gumdrop

1 small black gumdrop

Black shoestring licorice

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.

2. Cut cake as shown in diagram; arrange and frost top and sides of cake pieces with frosting. Use yellow gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.


High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for two 8-inch or 9-inch round pans.

Can't find black shoestring licorice? Use black decorating gel instead; it can often be found near the cake and frosting items in your grocery store.

No need to scratch and claw over frosting. Freeze cut cake pieces uncovered for about 1 hour and you will purr right through frosting.

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