Name: Graveyard Cake
Yield: 1
Ingredients: 8 oz. unsalted butter -; 4 c. cake flour -; 4 tsp. baking powder -; 1 tsp. baking soda -; 1/2 tsp. salt -; 2 tsp. ground cinnamon -; 1 tsp. freshly grated nutmeg -; 1/2 tsp. ground cloves -; 2 1/2 c. packed light-brown sugar -; 4 large eggs -; 1 c. buttermilk -; 1 1/2 c. canned solid-pack pumpkin -; Bleeding Chocolate Glaze -; Espresso Shortbread Headstones -; 1 tbsp. ground ginger -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Graveyard Cake

1. 8 oz. unsalted butter -

2. 4 c. cake flour -

3. 4 tsp. baking powder -

4. 1 tsp. baking soda -

5. 1/2 tsp. salt -

6. 2 tsp. ground cinnamon -

7. 1 tsp. freshly grated nutmeg -

8. 1/2 tsp. ground cloves -

9. 2 1/2 c. packed light-brown sugar -

10. 4 large eggs -

11. 1 c. buttermilk -

12. 1 1/2 c. canned solid-pack pumpkin -

13. Bleeding Chocolate Glaze -

14. Espresso Shortbread Headstones -

15. 1 tbsp. ground ginger -

How to cook deliciously - Graveyard Cake

1. Stage

Preheat oven to 350 degrees F. Generously butter a 9-by-13-inch cake pan. Line with parchment paper; butter lining. Dust with flour; tap out excess. Set pan aside.

2. Stage

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low; alternate between adding flour mixture and buttermilk, beginning and ending with f lour. Add pumpkin, and beat until completely combined.

3. Stage

Pour batter into the prepared pan. Bake until golden and a cake tester inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold; peel off parchment. Let cool completely on rack, top side up.

4. Stage

Set cake and rack on a baking sheet lined with parchment paper. Pour warm chocolate glaze over cake. Using a small offset spatula, gently smooth glaze over top of cake, letting it drip down sides. Let stand at room temperature, or refrigerate until set. Arrange 6 headstones on top; serve with the remaining.