Ouija Board Cake

Name: Ouija Board Cake
Prep time: 20 min
Total time: 1 h
Yield: 12
Ingredients: 1 box devil's food cake mix, plus ingredients called for on box; 1 c. mini chocolate chips; 1 tube refrigerated sugar cookie dough; 1/4 c. all-purpose flour; 1 stick softened butter; 4 c. powdered sugar; 1/4 c. milk; 1/4 c. Caramel; 1/2 tsp. kosher salt

By Candace Braun DavisonPublished: Oct 14, 2016

Approved by the Delish Test Kitchen

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preview for This Ouija Board Cake Will Kill At Your Halloween Party

Yields:

Prep Time:

20 mins

Total Time:

1 hr

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We predict this edible Ouija board will spell Y-U-M.

Contact your local bakery—or visit Edible Printing—to get the Ouija board image printed on a wafer using edible dye. (Walmart's bakery offers edible cake sheets for $5. Each one is the size of a 1/4 sheet cake.) Country Living has a downloadable PDF of the board that you can use here.

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Ingredients

For the Cake

1
box devil's food cake mix, plus ingredients called for on box
1 cup
mini chocolate chips

For the Sugar Cookie Planchette

1
tube refrigerated sugar cookie dough
1/4 cup
all-purpose flour

For the Frosting

1
stick softened butter
4 cups
powdered sugar
1/4 cup
milk
1/4 cup
Caramel
1/2 tsp.
kosher salt

Directions

1. Step 1Preheat the oven to 350°. Store the frosting sheet in the fridge—flat, so it doesn’t bend or crease—until you’re ready to apply it.
2. Step 2Make the Sheet Cake: Grease and flour a 12"-x-17" baking sheet with edges or jelly roll pan. In a large mixing bowl, prepare cake mix according to package instructions, using hot water in place of regular water (this helps make the cocoa powder bloom, increasing the flavor). Once the batter is combined, fold in chocolate chips and pour in an even layer on the baking sheet. Bake according to package instructions, or until a toothpick inserted into the center of the cake comes out clean. Set aside to cool.
3. Step 3Make the Sugar Cookie Planchettes: Combine cookie dough and flour in a large bowl, using your hands to combine. (This helps the cookies hold their shape, so they won’t spread when baked.) Roll out the dough and cut it into triangular shapes with a hole in the center, like the planchette that’s used to point to the letters on a Ouija board. Place cookies on a parchment-lined baking sheet. Bake for 10 minutes, or until lightly golden. Set aside to cool. (Note: You can also wait until the cookies have cooled and hardened to carve out a circle using a knife, like we did in the video.)
4. Step 4Make the Caramel Frosting: In a large bowl or stand mixer, beat butter until light and fluffy, about 2 minutes. Add powdered sugar, beating on the lowest speed until combined, then beat in milk, caramel, and salt. Pour caramel frosting on top of cake, using a butter knife to smooth into an even layer.
5. Step 5Carefully peel printed frosting from its parchment backing. You may need to loosely drape it over a rolling pin to keep it from getting bunched up. (Or have a friend help you unpeel it and hold it straight.) Gently place it on top of the cake, centered, and use your hand to pat it down gently. Give it a few minutes to set, then serve with the sugar cookie planchettes.