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Halloween Kitty Cake

  • 8servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups sugar

  2. 1/2 cup shortening

  3. 2 eggs, beaten

  4. 2 cups all-purpose flour

  5. 1 teaspoon salt

  6. 1 teaspoon baking powder

  7. 1 tablespoon baking soda

  8. 2/3 cup baking cocoa

  9. 2 cups boiling water

  10. 1 cup evaporated milk

  11. 1 cup agave syrup or sugar

  12. 3 egg yolks

  13. 1/2 cup butter

  14. 1 teaspoon vanilla extract

  15. 2 cups sweetened flaked coconut

  16. 1 1/2 cups chopped pecans

Instructions Jump to Ingredients ↑

  1. In a large bowl, blend together sugar, shortening and eggs. Add flour, salt, baking powder and baking soda; beat well. Add cocoa, water and vanilla; pour into a greased 13" x 9" baking pan. Bake at 350 degrees for 25 to 30 minutes, until cake tests done; cool. To make kitty-shaped cake, enlarge patterns, page 203 of cookbook, and cut out. Lay patterns on cake and cut around shapes. Place pieces on a large platter or cutting board and frost with Coconutty Pecan Frosting. Add pecan halves for eyes, ears and nose. Add coconut shreds for whiskers.

  2. Coconutty Pecan Frosting:

  3. In a saucepan over medium-low heat, combine all ingredients except coconut and pecans. Cook for about 12 minutes until thickened, stirring constantly. Remove from heat. Stir in coconut and pecans; beat until cool. Makes about 6 cups.

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