Categories: Halloween Dessert

Ingredients

• 2 large egg whites
• 2/3 cup sugar
• 1/8 tsp cream of tartar
• 1 two-layer red velvet cake mix
• CHOCOLATE CREAM CHEESE FROSTING:
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 8 oz pkg cream cheese, softened
• 1/2 cup unsweetened cocoa, sifted
• 1 lb (4 cups) confectioners' sugar
• 1 tsp vanilla extract
• 3 to 4 tbsp milk

Directions

1. CAKE:

2. Heat ove to 250 degrees F. with two racks centered.

3. Line tow baking sheets with parchment paper.

4. Combine egg whites, sugar and cream of tartar in a heat proof bowl.

5. Place over a pot of simmering water and whisk gently until sugar is dissoved, about 3 mins.

6. Remove from heat.

7. With an electric mixer, whisk on medium high until a siff eringue forms, about 10 mins.

8. Transfer meringue to a piping bag fitted with a #12 plain tip, then pipe 3 1/2 to 4 inch long bone shopes on baking sheets

9. Bake 20 mins.

10. Turn oven off and let meringues dry in oven for 30 mines more.

11. Let bones cool before carefully removing from parchment paper.

12. FROSTING:

13. In a mixing bowl, beat butter and cream cheese together until creamy, about 2 minutes.

14. Stir in cocoa.

15. Add sugar, 1 cup at a time, mixing well.

16. Beat in vanilla extract and milk and stir until smooth.

17. Coat one cake layer with 1/2 cup frosting and top with second layer.

18. Frost entire cake and refrigerate to set, 30 minutes or overnight.

19. Decorate with whole and broken bones before serving.

Email to a friend | Print this recipe | Back