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“A very kid friendly dessert. A great treat for Halloween parties.”
READY IN:
1hr 5mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl combine flour, sugar, baking soda, and salt; set aside.
  2. In a saucepan, over medium heat, combine butter, water, and cocoa; bring to a boil.
  3. Add to flour mixture, beat well.
  4. Beat in sour cream and eggs.
  5. Pour into a greased 13inch x 9inch x 2inch baking pan.
  6. Bake at 350* for 35-38 minutes.
  7. Cook on wire rack for 5 minutes.
  8. Meanwhile, in a saucepan, combine butter, milk, and cocoa; bring to a boil.
  9. Remove from the heat; stir in sugar and vanilla, pour over the warm cake.
  10. Crumble chocolate cookies; sprinkle over frosting while still warm.
  11. Cool completely.
  12. For the tombstones use the icing the decorate the vanilla cookies, (we use words or faces); place them on the cake.
  13. For ghosts, make mounds of whip topping, use the icings to make eyes and mouths.
  14. Refrigerate for at least 1 hour.
  15. Just before serving add the gummy worms and pumpkins.

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