SPOOKTACULAR SHEET CAKE
The only extravagant recipes I like to participate in are ones that I am watching on the Great British Baking show. I love to bake and cook, but when it gets complicated, I’m out (LOL). I love things that are easily delicious, and aren’t overly time consuming. It’s probably because I love things to be fun, and when it gets tricky it becomes much less entertaining for me. I guess I am telling you all this, because as I start to share more recipes with you, you’ll be noticing that they are simple! This way you can make them on the fly before you head out for a gathering or make them with your kiddos!
The only thing I love more than simple recipes, are recipes that you can add a festive touch to. This week I want to share with you my moms recipe for ‘Easy Texas Sheet Cake’, but I am calling it the ‘Spooktacular Sheet Cake’ (because it’s October so it NEEDS a festive touch). This is such a super easy recipe to make for anytime of the year, or now if you want to add a spooky twist!
What you’ll need:
1 Package of Chocolate (Cook + Serve) Pudding
1 Chocolate Cake Mix
1 Package of Chocolate Chips
1 can of chocolate icing
1 package of candy eyes
What to do:
Start off by cooking the pudding as instructed on the box, let cool
Once the pudding is cool, mix with dry cake mix in mixing bowl
After the two are completely mixed, grease and 11x17 inch jelly roll pan well. Pour batter in pan, spread to edges
Sprinkle the bag of chocolate chips all over the top
Bake at 350 degrees approximately 12-15 minutes
Let cake cool, once cool frost with chocolate icing and place candy eyes on top for a Halloween treat touch!
P.S: This recipe is one of my moms that I followed. The original recipe calls 1/2 cup of chopped nuts to be placed on top of the chocolate chips prior to baking, and no icing or candy eyes. So if you are feeling like you prefer to opt out of the festive touch, or nuts just sound better than icing (are you crazy?!) follow those steps instead! I hope you enjoy
xo- Makayla
