All Treats, No Tricks Goodies

Sweeten up your Halloween bash with these wickedly delicious treats! Get ready for a BLACK MAGIC CAKE that will cast a spell on your taste buds and a SPOOKY S’MORES PIZZA that will leave everyone craving for more!


Makes 8-10 servings. Recipe is from The Food Network.


2/3 cup vegetable oil, plus more for greasing the baking pans

1 cup Dutch-process cocoa powder

1 cup boiling water

2 cups granulated sugar

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup whole milk

2 large eggs

1 tablespoon vanilla extract

For the filling and frosting

1 1/2 cups heavy cream

3/4 cup Dutch-process cocoa powder, sifted

8 ounces semisweet chocolate, chipped

1 teaspoon espresso powder

1 teaspoon pure vanilla extract

Pinch of salt

2 tablespoons unsalted butter

1/3 cup confectioner’s sugar, sifted

For mummy decoration:

2 cups miniature marshmallows

Cooking spray

2 candy eyes


1. Position an oven rack in the center of the oven and preheat to 350 degrees. Line the bottom of two 9-inch round cake pans with parchment and grease the parchment and sides of the pans with oil.

2. Stir together the cocoa powder and boiling water. Let sit to bloom for 5 minutes.

3. Whisk together the granulated sugar, flour, baking powder and salt in a large bowl. Whisk together the bloomed cocoa, oil, milk, eggs and vanilla and a medium bowl. Add the wet to the dry and stir until smooth.

Divide the batter evenly between the prepared cake pans. Bake 30-40 minutes or until a toothpick in the middle comes out clean. Cool in the pans on a rack.

4. Heat the cream in a double boiler over low heat, whisking occasionally until it begins to steam.

Whisk in the cocoa powder, chocolate, espresso powder, vanilla and salt until smooth, about 2 minutes.

Whisk in the butter until melted. Whisk in the confectioner’s sugar until incorporated. Let the frosting cool completely.

5. Put one cake, bottom side up, on a serving plate. Spread a cup of the frosting over the top but not all the way down the side. Top with the other cake, bottom side up, and frost the top and sides with the remaining frosting. Microwave the marshmallows until they swell and are soft enough to stir, about 1 minute. Let sit to cool for a few minutes. Spray your hands with cooking spray, then stretch the marshmallow so the strings on the top of the cake will run in the same direction. Pick a gap and garnish with the candy eyes.


Makes 18 servings. Recipe is from The BakerMama.


1 0.25-ounce package active dry yeast

1 tablespoon sugar

1 cup warm water

2 cups all-purpose flour

3/4 cup finely crushed graham cracker crumbs, divided

1 12-ounce bag semisweet chocolate chips

1 10-ounce bag miniature marshmallows

3 chocolate cream-filled sandwich cookies


1. Add the yeast and the sugar to a large mixing bowl. Pour in the warm water and let proof until foamy, about 10 minutes.

2. Stir in the flour and ½ cup graham cracker crumbs. Dough will be sticky. Using floured hands, form into a ball. Lightly grease the bowl and place the ball of dough back in it. Cover the bowl with plastic wrap and let it rise in a warm place until doubled in size, about 30 minutes.

3. Preheat oven to 450 degrees. Line a large sheet with parchment paper.

4. Punch down the dough. Form it into a rectangle shape on wellfloured surface and roll into a rectangle that will fit on your baking sheet. Transfer it to your sheet and shape it with your hands to look like a ghost.

5. Sprinkle the remaining graham cracker crumbs over the dough. Sprinkle the chocolate chips over the middle of the ghost, leaving a 1-inch rim around the edges. Bake for 5-8 minutes or until the crust starts to turn light brown and crisp. Remove from the oven and sprinkle the marshmallows over the chocolate.

Return to the oven for five minutes or until the marshmallows are lightly toasted and starting to turn brown.

6. Split the cookies in half. Take the halves without cream and place on the pizza as the eyes and mouth.

Slice and serve while still gooey.