This cake is dark, spooky and perfect for Halloween. The best part: It's as easy to prepare as it is delicious to eat!
Equipment Needed: 2 cake pans
Technique Tip: Freezing the cake in between adding frosting and slime makes for a much smoother and cleaner-looking finished product.
Swap Option: Feel free to use your favorite chocolate cake recipe instead of the boxed cake mix!
Prepare cake as directed on box. Bake in 2 8-inch cake pans as directed on box. Let cool.
Pour chocolate chips into a metal bowl and place on top of a saucepan of simmering water (only about an inch or two), stirring chocolate until smooth and melted. Remove bowl and let cool slightly. In another larger bowl fitted with a stand mixer (or hand-held), beat butter until smooth and creamy. Add powdered sugar and beat until incorporated and fluffy. Add vanilla and cooled chocolate, and mix until combined. Set aside.
Prepare pudding as directed on package, adding food coloring when blending ingredients. Cover and refrigerate for one hour.
To assemble cake, place one round cake on a cake stand lined with parchment. Cover cake and sides with frosting. Then place in freezer for 15 minutes. Remove, and add half of slime to top of cake only. Freeze for another 15 minutes. Remove, and place second round cake on top of slime. Cover top of cake and side with frosting, smoothing over bottom side of cake. Pour remaining slime on top of cake and using a spatula, push slime until it oozes over sides of cake.