Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 93.1
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 202.9 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.7 g

View full nutritional breakdown of Halloween Mini-Cakes calories by ingredient
Report Inappropriate Recipe

Halloween Mini-Cakes

Submitted by: SLJGEMINI75

Introduction

Note: icing is not in nutritional information Note: icing is not in nutritional information
Number of Servings: 18

Ingredients

    1 pkg (16oz) Pillsbury Classic Yellow Premium Cake Mix, sugar free variety
    1 cup water
    4 Tbsp unsweetened applesauce
    1 Tbsp vegetable oil
    3/4 cup all whites egg substitute
    Orange and black paste or gel food coloring

SparkPeople Sponsored Video


Directions

Grease two 13-in. x 9-in. baking pans; line with parchment paper and set aside. Prepare cake batter according to package directions. Pour into prepared pans.

Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Using parchment paper, remove cakes from pans and invert onto wire racks; carefully peel off parchment paper. Cool completely.

Cut one cake into pumpkin shapes and the second cake into ghost shapes using 3-in. cookie cutters dipped in confectioners' sugar. Carefully arrange individual cakes on wire racks over waxed paper.

For icing, use frosting or icing of your choice and tint the icing in one bowl orange. Place orange icing in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe over top of pumpkin shapes, allowing icing to drape over cake sides. Repeat with white icing and ghost cakes. Let stand for 30 minutes or until icing is set and dry. When set use gel icing to pipe faces on the pumpkins and ghosts!

Number of Servings: 18

Recipe submitted by SparkPeople user SLJGEMINI75.






Great Stories from around the Web


Rate This Recipe