WITCH'S BREW CAKE
Ingredients:
22 Halloween chocolate sandwich cookies
1 (18.25 oz.) yellow cake mix, with pudding in mix
1 C. water
1 C. solid−pack canned pumpkin (not pumpkin pie filling)
3 eggs
2 tsp. cinnamon
2 C. prepared whipped topping
1/4 C. chocolate syrup
4 (16−inch) black shoestring licorice, braided
Assorted Halloween candies and colored sprinkles, for garnish
Cookie Spiders (see below)
Preheat oven to 350 degrees.
Chop cookies and set aside.
Mix cake mix, water, pumpkin, eggs and cinnamon in large bowl with electric mixer at low speed until moistened. Beat 2 minutes at high speed. Fold in 1 1/4 cups chopped cookies. Pour batter into greased 10−inch fluted tube pan. Bake in preheated oven for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
Let cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Place cake flat−side up on serving dish. Combine whipped topping and chocolate syrup. Frost top and sides of cake. Press remaining chopped cookies into cream on side of cake. Attach licorice for pot handle. Decorate cake with candies, colored sprinkles and cookie spiders.
Cookie Spiders
Insert 1 1/2−inch pieces black shoestring licorice into cream on sides of sandwich cookies for legs. Decorate top of cookie with assorted candies, decorator gels or mini−chocolate chips.
B-man
