You know, it’s scary how many Halloween recipes you can find on Pinterest. All the boys and ghouls are pinning all their faves for their upcoming spookiest soirees. Every year I get so excited and say “This is the year I am going to host a “Tim the Tool Man Taylor” monster bash!” And every year I don’t. Maybe next year. Anyway, here is a sweet treat you can try out, the trick is trusting the conversion equivalents. The source for this recipe has included both, but I think next time I make this I will tweak it.
375 grams sugar (2 cups)
250 grams soft unsalted butter (9 oz.)
3 large eggs
250 grams all-purpose flour (1 3/4 cup)
1 1/2 t. baking powder
pinch of salt
250 ml milk, room temperature (1 1/8 cup)
2-3 t. almond extract (or vanilla or mint )
Green food coloring, to desired color
1 cup or more of powdered sugar
Unsweetened cocoa powder, about 1/2 a cup
A few T. boiled, lukewarm water (not sure how this makes a difference. I just used tap water.)
1. Preheat oven to 350 degrees F.
2. Line a 9 x 13 pan with parchment (I used baking spray with flour).
3. In a large bowl, sift together the flour, baking powder and salt. Set aside.
4. In another bowl, cream together the butter and sugar. Add the eggs one at a time, mixing well each time. Scrape down the sides when needed.
5. Add the flour mix to the creamed mixture alternately with the milk, mixing well.
6. Stir in the almond flavoring. Next add green food color. Don’t use too much since the color will darken as it bakes (it really does!).
7. Pour the green batter in the cake pan and smooth with a rubber spatula. Place cake on lowest rack in oven to prevent over-browning. Do this for sure. I didn’t and ended up with a zombie cake top Bake for about 40-60 minutes, until a cake tester comes out clean.
8. Transfer cake to a cooling rack and cool completely before frosting. Cut the cake into squares.
Mix ingredients together in a bowl, adjusting liquid/sugar depending on desired consistency. It should have a thick pouring consistency that is easily spread with a spatula.
SOURCE: Cake Journal.