There’s no magic potion in this cauldron-it’s a chocolate cake! To create the edible pot, we trimmed a four-layer cake, leaving a wide lip around the edge. We frosted the whole thing black, then added doughnut handles and gummy-candy flames. That bubbling green stuff on top is just lime gelatin.
| Level: | Intermediate |
| Total: | 3 hr |
| Prep: | 1 hr 10 min |
| Inactive: | 1 hr 20 min |
| Cook: | 30 min |
| Yield: | 14 to 16 servings |
Ingredients
- Cooking spray
- 2 16-to-18-ounce boxes chocolate cake mix (plus required ingredients)
- 2 3-ounce boxes lime gelatin
- 3 16-ounce tubs dark chocolate frosting
- 1/2 16-ounce tub white frosting
- Black food coloring
- 10 to 12 pieces each yellow, orange and red gummy fruit slices
- 2 mini chocolate-covered doughnuts
Instructions
- Preheat the oven to 350 degrees F. Coat four 9-inch cake pans with cooking spray. Prepare the cake mixes; divide the batter among the pans and bake and cool as directed. Meanwhile, prepare the gelatin as directed.
- Level the domed tops of the cakes with a long serrated knife. Stack 3 of the cakes on a small cardboard circle with a thin layer of chocolate frosting between each cake. Freeze at least 30 minutes.
- Put the 3-layer cake on an upside-down cake pan (so trimming will be easier). Using a small serrated knife, trim the bottom edge of the cake to round it out, then round out the top edge. Frost the top.
- Set the remaining cake layer on top of the 3-layer cake; freeze at least 30 minutes. Trim around this layer at an angle, cutting inward so it resembles a shallow bowl.
- Cut and scoop out the center of the top cake layer, about 6 inches wide and 2 inches deep. Cover the inside of the hole with the white frosting.
- Dye the remaining chocolate frosting black. Cover the exposed cake with a thin layer of black frosting; freeze about 20 minutes, then cover with the remaining frosting (reserve about 1 tablespoon). Return the cake to the freezer.
- Once the gelatin is firm, stir until clumpy. Return to the refrigerator until ready to serve.
- Make the flames: Using a paring knife, cut the gummy fruit slices in half to make 2 thinner slices. Press a few pieces of different colors together with your fingers as shown. Repeat to make about 20 flames.
- Press the flames around the bottom of the cake. Cut off one-third of each doughnut. Using the reserved black frosting as glue, press the doughnuts into the sides of the cake for handles. Add the gelatin just before serving.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 790 |
| Total Fat | 31 g |
| Saturated Fat | 8 g |
| Carbohydrates | 122 g |
| Dietary Fiber | 4 g |
| Sugar | 91 g |
| Protein | 15 g |
| Cholesterol | 1 mg |
| Sodium | 733 mg |