Trick or Treat Cake

Trick or Treat Cake


1 box (21 ounces) chocolate cake mix
2 cups whipping cream
¼ cup Dierbergs powdered sugar
¼ cup unsweetened cocoa powder
¾ cup coarsely chopped Dierbergs dry roasted no-salt peanuts
¾ cup Reese’s Pieces candies
¾ cup candy corn


Prepare cake mix according to package directions. Pour into 10 x 15-inch jellyroll pan that has been lightly coated with no-stick cooking spray and lined with parchment paper. Bake in 350°F. oven until wooden pick inserted in center comes out clean, about 25 to 28 minutes. Cool in pan on wire rack. Remove cake from pan; remove parchment paper. Trim ¼ inch from edges of cooled cake. Cut cake crosswise into three even strips, each about 5 x 10 inches.

In large chilled mixer bowl, beat whipping cream, powdered sugar, and cocoa powder at medium speed until well mixed. Beat at high speed until stiff enough to spread.

Place one cake layer on serving plate; spread ½ cup of the whipped cream mixture over top and sprinkle with ¼ cup of the peanuts. Repeat layers. Place remaining cake layer on top. Spread remaining whipped cream over top and sides of cake. Chill for several hours.

In small bowl, combine remaining ¼ cup peanuts, Reese’s Pieces, and candy corn; sprinkle over top of cake. Store cake in refrigerator for up to 24 hours.

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 582
Cholesterol: 108 mg
Fat: 36 g
Sodium: 424 mg
Carbohydrates: 59 g
Protein: 8 g
Fiber: 2 g