- 1 pkg. (18.25 oz.) yellow cake mix
- 1 (3.5oz.) pkg. Vanilla instant pudding mix
- 5 eggs
- 1 tablespoon Cinnamon
- 1/3 cup each of oil and water
- 1 (20 oz.) can crushed pineapple (packed in juice), drained
- 1½ cups cooked, pureed carrots (1 ½ - 14.5 oz. cans)
- 1½ cup shredded coconut (unsweetened)
- 1½ cups chopped walnuts
- 2 cans (12 oz. each) cream cheese frosting, divided
- Red food coloring
- Yellow food coloring
- ¼ cup semi-sweet chocolate chips
Spray a 13x9” baking dish. Preheat oven to 350°F. Combine all ingredients (except nuts) on low speed of an electric mixer until well blended. Then mix at medium speed for 4 minutes. Fold in the nuts and pour into prepared baking dish. Bake for 35-40 minutes or until a cake tester comes out clean. Cool. Remove cake from pan and place on a large tray. Makes 16 bars
Spoon one can of frosting into a small bowl and tint orange by using two drops of yellow for every drop of red. Mix until well blended. Spread evenly over cooled cake. Score markings to make 16 bars. Spoon 1/3 cup frosting from remaining can into a small bowl; reserve for outline.
To make a ghost, use a scant tablespoon of frosting from second can for each bar. Spread with a spatula to create ghost shape. To outline ghosts, melt chips in a microwave, set on ‘defrost’ cycle and cook for 30-second intervals, stirring between each interval until chips are melted. Stir melted chocolate into reserved frosting and mix well. Put chocolate mixture into a decorator bag with a star tip. Pipe in eyes and an outline around each ghost. Cut into bars and serve.
Tip: If you do not have a decorating bag, spoon chocolate mixture into a re-sealable plastic sandwich bag, squeeze mixture into one corner of bag, snip off a tiny bit of bag corner with scissors to create a decorating tip.
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