Black Castle Cake
2 boxes chocolate cake mix
2 cups root beer
2/3 cup vegetable oil
1 ice cream sugar cone
Orange and black candies Candy pumpkins, licorice, candy corn, etc.
Black Fudge Frosting
4 sticks butter 1 lb
2 cups unsweetened cocoa powder
16 cups powdered sugar
2 cups milk
black food coloring
Preheat oven to 350°F. Coat two 8-inch and two 6-inch cake pans with cooking spray. All pans should be at least 2 inches high.
Prepare batter and bake cake according to package directions, substituting root beer for the water called for, and dividing batter among the 4 prepared cake pans. When cool enough to handle, remove cakes from pans and cool completely on a wire rack before decorating.
Using a serrated knife, start by slicing the tops of all cakes level. Then slice each cake horizontally through the middle, creating 4 layers of each size. Stack 3 of the 8-inch layers on top of an 8-inch cardboard cake board, spreading about 1∕3 cup frosting between each layer. Put a thick wooden skewer, pointed side up, through the center of the stacked cake. Mark the skewer where it reaches the top of the cake. Remove and snip at the mark. Using the cut skewer as a guide, cut 5 more skewers to the same size. Put all skewers through the cake so they come flush with the top, spacing them evenly.
Cut last 8-inch layer on a 45-degree angle from top edge to bottom edge. Remove cut portion (Save this extra piece to make cake crumbs for decorating, if desired.)
Using a 6-inch cardboard cake board for a guide, cut a round out of the center of angled layer. (Set this “angled round” aside for use later.) Put the angled layer with center cutout on top of a second 8-inch cake board, securing with a dab of frosting. Spread a bit of frosting on top of layer and position cake board on top of skewers.
Stack all 4 layers of 6-inch cake on top of the 6-inch cake board, spreading about 1⁄4 cup frosting between each layer. Thinly frost top of 6-inch cake and place reserved angled round on the very top. Then place the entire assembled 6-inch cake with the board inside the round cutout in the center of the 8-inch cake, using a small amount of frosting to secure it in place.
Use an offset spatula to frost the cake with a very thin layer of frosting. Place entire cake in refrigerator to set the frosting, about 30 minutes (this will help reduce the amount of cake crumbs in the final layer of frosting). When set, remove from the refrigerator and spread an additional layer over entire surface as smoothly as possible.
In a saucepan, melt butter over medium heat. Add cocoa and cook, stirring until smooth. Scrape into a large bowl and cool to room temperature. Using an electric mixer, alternate adding powdered sugar and milk, beating until smooth, thick, and fluffy. Add a few drops of black food coloring to darken the color.
Spread frosting over sugar cone to cover completely. Press gently into the top of the cake to secure. Roll out the orange fondant to 1∕8 inch thick; use a sharp knife or pastry wheel to cut door and window shapes and place onto cake. From here, you may use your own creative license to decorate the cake.