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Halloween Dirt Cake


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 32 minutes
Cooling Time 1 hour
Total Time 1 hour 52 minutes
Servings 20 people
Close up photo of a slice of chocolate Halloween Cake on a white plate on an orange napkin.

Halloween Dirt Cake layers chocolate pudding over a chocolate cake before being finished off with a 3-ingredient frosting and fun toppings! This festive cake will be an absolute hit at this year's Halloween Party!

Ingredients  

Cake:

  • 1 (16oz.) box chocolate cake mix
  • 1 (3oz.) box instant chocolate pudding mix unprepared
  • ½ cup sour cream
  • ¾ cup vegetable oil
  • ½ cup whole milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Filling:

  • 1 (3oz.) box instant chocolate pudding mix unprepared
  • 2 cups whole milk

Frosting:

  • 2 cups heavy cream
  • ½ cup powdered sugar
  • cup instant chocolate pudding mix unprepared

Topping:

  • 16 Oreos crushed
  • 9 Milano cookies or more if desired
  • 3 Ghost Peeps or more if desired
  • 12 candy pumpkins or more if desired
  • Sprinkles optional
  • Black gel icing for writing

Instructions

Cake:

  • Preheat the oven to 350°F and grease a 9x13-inch cake pan, set aside.
  • Mix together all ingredients until fully combined and transfer to the prepared cake pan. The batter will be thick and you will need to use a rubber spatula to spread it out.
  • Bake for 28 to 32 minutes or until a cake tester inserted into the center comes out clean.
  • Let cool for 30 minutes and poke holes all over to top with the handle of a wooden spoon.

Filling:

  • Whisk together the pudding mix and milk for 2 minutes, then allow to thicken slightly.
  • Spread the pudding over the top of the cake.

Frosting:

  • In a large bowl or stand mixer fitted with a whisk attachment, whisk together the frosting ingredients until thick and fluffy.
  • Spread the frosting over the top of the cake.

Topping:

  • Add the Oreos to a food processor and pulse until fine crumbs form. Sprinkle the Oreo crumbs over the top of the cake.
  • Write R.I.P. on the Milano cookies to make tombstones and then press them into the frosting so they stand up.
  • Press the ghost Peeps into the frosting so they stand up. If they have a hard time doing so, you can use toothpicks to help secure them.
  • Add the candy pumpkins near the ghosts and tombstones.
  • Add sprinkles, if desired.

Notes

  • I used Duncan Hines Chocolate Fudge cake mix, but any standard chocolate cake mix should work.
  • This cake should be refrigerated within 2 hours after frosting or the frosting can get really dark and dense. I should remain good in the fridge for up to 4 days.
  • The cake can be baked up to one day in advance and then frosted before serving.
  • You could use other toppings such as gummy worms, Halloween candy, and more.
  • Nutritional information is an estimate that does not include the toppings other than the crushed Oreos.

Nutrition

Calories: 181kcal | Carbohydrates: 13g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 146mg | Potassium: 98mg | Fiber: 1g | Sugar: 9g | Vitamin A: 475IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

Find it online: www.sugarandsoul.co/halloween-dirt-cake/