Scary Cherry Cake
Know what I wish?
That they would stop making such stupid sleazy Halloween costumes for adult women.
It’s super annoying. I LOVE Halloween so much but if I see one more sexy cat, nurse, or pirate costume I am going to go poke my eye out with a candy corn. I mean, good grief how can one be expected to sail the open seas if your skirt barely covers your bottom? It’s not only in poor taste, it’s impractical.
It’s almost impossible to find a costume for an adult woman that isn’t sexy. Which is frustrating because — seriously? Do these costume making people think that we are all so dowdy, so dull, so incredibly frumpy in our mom-wear that we are all dying to bust out and walk the streets as a Playboy Bunny? How about they decide that, in fact, we are all SO SEXY ALREADY, that we want to give everyone a day off from looking at our sexiness by putting on something scary that also covers our whole butt.
Halloween is at the end of October, people. If you’re going to go around in a teeny tiny leotard, you should have celebrated in June. Ain’t nobody got time for frostbite.
I know that some of you reading this are probably fans of The Sexy Costume, and that’s fine, I’m not judging. I mean, if I saw you wearing it I would be cool but then later I’d probably talk bad about you to my husband, but we’d still be friends. I decided a long time ago that stuff you say about people to your husband completely does not count as gossip because when you get married you agree to become one person, so it’s basically the same thing as thinking it to myself.
Whatever, you understand.
Let’s talk about this cake!
I love it because it looks spooky without being completely gory and immature. It would be great for a family event, but also an adult Halloween party. Where people wear sexy costumes.
Like I said, not judging *cough*
The red streaks throughout the layers come from…Cherry Jell-O!
You might remember Jell-O Poke Cake from back in the day — I decided to do one as a layer cake instead of the traditional 9×13. The Jell-O not only adds some fun color and flavor, but it also adds a ton of moistness to the cake. Top that with whipped cream, chocolate ganache, and cherry pie filling, and you have a pretty epic cake, both in the looks AND taste department.
Your Halloween NEEDS this cake!
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Ingredients
- Cake:
- 1 box white cake mix, plus eggs, oil, and water needed to prepare
- 1 cup boiling water
- 1/2 cup cold water
- 1 small box (3 oz) Cherry Jell-O
- Whipped cream:
- 2 cups heavy whipping cream (cold)
- 1/3 cup powdered sugar
- Ganache:
- 2 oz semi-sweet baking chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup light corn syrup OR honey
- 21 oz can cherry pie filling
Instructions
- Preheat oven to 350. Butter and flour two 8 inch cake pans and set aside.
- Prepare cake batter, pour into pans, and bake as directed on box. Let cakes cool in the pans for about 5 minutes, then remove to wire racks to cool for 30 more minutes.
- Once 30 minutes has passed, line the cake pans you used previously with plastic wrap. Place cakes back in the pans, on top of the plastic wrap -- this is so the Jell-O doesn't make the cakes stick to the pans later, so make sure some plastic wrap hangs over for easier removal.
- Pour Jell-O in a bowl and add boiling water, stirring for a few minutes until dissolved. Stir in COLD water.
- Poke holes in surface of the cakes with a fork or a wooden skewer (I used a wooden skewer, so I had less holes). Pour Jell-O mixture over the cakes, half over one and half over the other. Cover cakes with plastic wrap and refrigerate, preferably overnight.
- Remove cakes from pans and peel off plastic wrap. Use a serrated knife to remove any dome from the tops of your cakes so that they are level. Place one cake, top side DOWN, on a plate.
- Prepare whipped cream:
- Using a metal mixing bowl and whisk mixer attachment that have been chilled in the freezer for 5 minutes, beat heavy whipping cream and powdered sugar on high speed until a stiff whipped cream is formed. Frost the top of the cake on your plate, then top with your other cake round, also placing it top side down. Frost entire cake and place it in the refrigerator to chill while you prepare ganache.
- In a microwave safe bowl, heat chocolate and cream, stopping every 20 seconds to stir until mixture is smooth. Stir in corn syrup and honey and let cool and thicken for about 10 minutes.
- Remove cake from refrigerator. Pour ganache on the top center of the cake, carefully spreading it just to the edges and letting it drip down. Chill cake until the ganache has firmed and set, then top with cherry pie filling.
Enjoy, friends!! Have a great day!
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