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  • 12servings
  • 100minutes
  • 792calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H, E
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix

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

  3. 1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting

  4. 8 oz dark cocoa candy melts or coating wafers

  5. 12 sugar-style ice cream cones with pointed ends

  6. Assorted Halloween candy sprinkles or nonpareils

  7. 12 thin chocolate wafer cookies

  8. 1 bag (16 oz) green or dark green candy melts or coating wafers

  9. 1 tube (4 1/4 oz) Betty Crocker® green decorating icing

  10. 4 pull-and-peel black or red licorice twists, separated, cut into 21/2-inch pieces

  11. 24 candy-coated chocolate candies

  12. 12 pieces candy corn

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool 10 minutes; remove cake from pan to cooling rack. Cool 15 minutes.

  2. Line cookie sheet with waxed paper. In large bowl, crumble cake. Add chocolate frosting; mix well with back of spoon. Use ice cream scoop to scoop cake mixture into 2 1/2-inch balls onto cookie sheet. Freeze about 15 minutes or until firm. Refrigerate to keep chilled.

  3. In medium microwavable bowl, microwave dark cocoa candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Using small food-safe brush, brush melted chocolate coating over each ice cream cone to coat completely; decorate as desired with sprinkles before coating hardens. Dip open end of each ice cream cone into remaining melted chocolate coating; place dipped end of each cone onto a chocolate wafer cookie, pressing lightly, to form hat and brim. Let stand until set.

  4. In medium microwavable bowl, microwave green candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Place 1 cake ball on a fork; dip cake ball into melted green coating to cover. Gently tap off any excess coating. Place coated ball on cookie sheet; top with 1 chocolate-coated cone hat, pressing gently. Repeat with remaining cake balls and cone hats. Let stand until set.

  5. Squeeze icing from tube onto bottom edge of each chocolate wafer cookie; attach licorice pieces with icing to form hair (about 12 pieces licorice per cake ball). Use icing to attach 2 chocolate candies in front of each ball for eyes and 1 piece candy corn for nose.

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