(plus required water, oil, and eggs) or scratch recipe1 tub (16 oz) chocolate or black frosting1 package (approx. 20-30) Oreo cookies (for the dirt)Oval or rectangular cookies (such as Milano cookies or vanilla wafers for tombstones)Decorations (gummy worms, candy pumpkins, or edible ghosts)Writing icing or melted chocolate Bake the cake: Prepare the chocolate cake mix according to box directions in a 13x9-inch baking dish, bake at 350°F (180°C) for 35 to 40 minutes, and cool completely Crush the cookies: Place the Oreo cookies into a large zip-top bag and crush them with a rolling pin or pulse them in a food processor until fine crumbs form : Spread an even layer of chocolate or black frosting over the top and sides of the cooled cake. Add the dirt: Sprinkle the crushed Oreo cookie crumbs generously over the top of the frosted cake, gently pressing them in so they stick Write on tombstones: Use writing icing, a food coloring pen, or melted chocolate to write "RIP" or "BOO!" on your Milano cookies or wafers Decorate the graveyard: Push the cookie tombstones upright into the cake at varying angles and heights. Scatter gummy worms and candy pumpkins around the "graves" to finish the scene Cake: 2 cups all-purpose flour (8 1/2 oz.) 2 cups granulated sugar 3/4 cup unsweetened cocoa 2 tsp. baking powder 1 tsp. baking soda 1 tsp. table salt 1 cup whole buttermilk 1/2 cup canola or vegetable oil 1 Tbsp. vanilla extract 2 large eggs 1 cup hot brewed coffee Frosting: 1 cup (2 sticks) unsalted butter, softened 3/4 cup unsweetened cocoa 1/4 tsp. table salt 4 cups powdered sugar 1 tsp. vanilla extract 1/4 cup whole buttermilk Decorations: 4 (1.41-oz.) boxes chocolate cream covered biscuit sticks (such as Pocky) 20 chocolate sandwich cookies (such as Oreos) 6 oz. dark cocoa candy melts 9 to 12 Milano cookies Candy pumpkins Marshmallow ghost candies (such as Peeps) Directions Preheat oven to 350°F. Line a 13 x 9–inch metal baking pan with parchment paper. To prepare cake, combine flour, granulated sugar, cocoa, baking powder, baking soda, and salt in a large bowl, stirring with a whisk until well combined. Add buttermilk, oil, and vanilla; beat with an electric mixer at medium speed until well blended, 1 to 2 minutes. With mixer on medium-low speed, gradually add eggs, 1 at a time, beating well after each addition. With mixer on low speed, gradually add coffee and beat until well combined (batter will be thin) Bake at 350°F until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan for 10 minutes. To prepare frosting, place butter, cocoa, and salt in a large bowl. Beat with an electric mixer at medium-low speed until smooth, 2 to 3 minutes. With mixer on low speed, gradually add powdered sugar until well combined. Beat in vanilla, then gradually add buttermilk. Increase mixer speed to medium and beat until frosting is fluffy and spreadable, 1 to 2 minutes. Place cooled cake on a platter. Spread frosting evenly over top and sides of cake. Reserve 2 or 3 biscuit sticks. Cut remaining biscuit sticks to varying lengths to form the graveyard fence. Place cut biscuit sticks, cut sides down, around edges of cake, leaving an opening at the front. Place sandwich cookies in a large zip-top plastic bag. Crush into fine crumbs with a rolling pin or meat mallet. Sprinkle cookie crumbs over top of cake to form dirt. Place candy melts in a small microwave-safe bowl. Microwave on High in 30-second increments until melted and smooth, stirring after every increment (about 1 minute total). Scrape melted candy melts into a zip-top plastic bag. Seal bag; cut a tiny hole in 1 corner of bag. Pipe words onto Milano cookies to form tombstones. Arrange reserved biscuit sticks, well spaced apart, on a sheet pan lined with wax or parchment paper. Cut zip-top bag to increase the size of the hole. Pipe melted candy melts along the length of the biscuit sticks to form tree trunks, and pipe more chocolate in wavy lines to form tree branches for spooky trees. Place Milano cookies on sheet pan with spooky trees. Refrigerate until set, 5 to 10 minutes.Tuck Milano cookies into cake, spaced apart like tombstones in a graveyard. Tuck spooky chocolate trees into corners or sides of cake. Scatter candy pumpkins and ghosts onto cake as desired. FROM BETTY CROCKER RECIPES OF 1920S

(plus required water, oil, and eggs) or scratch recipe1 tub (16 oz) chocolate or black frosting1 package (approx. 20-30) Oreo cookies (for the dirt)Oval or rectangular cookies (such as Milano cookies or vanilla wafers for tombstones)Decorations (gummy worms, candy pumpkins, or edible ghosts)Writing icing or melted chocolate Bake the cake: Prepare the chocolate cake mix according to box directions in a 13x9-inch baking dish, bake at 350°F (180°C) for 35 to 40 minutes, and cool completely Crush the cookies: Place the Oreo cookies into a large zip-top bag and crush them with a rolling pin or pulse them in a food processor until fine crumbs form : Spread an even layer of chocolate or black frosting over the top and sides of the cooled cake. Add the dirt: Sprinkle the crushed Oreo cookie crumbs generously over the top of the frosted cake, gently pressing them in so they stick Write on tombstones: Use writing icing, a food coloring pen, or melted chocolate to write "RIP" or "BOO!" on your Milano cookies or wafers Decorate the graveyard: Push the cookie tombstones upright into the cake at varying angles and heights. Scatter gummy worms and candy pumpkins around the "graves" to finish the scene Cake: 2 cups all-purpose flour (8 1/2 oz.) 2 cups granulated sugar 3/4 cup unsweetened cocoa 2 tsp. baking powder 1 tsp. baking soda 1 tsp. table salt 1 cup whole buttermilk 1/2 cup canola or vegetable oil 1 Tbsp. vanilla extract 2 large eggs 1 cup hot brewed coffee Frosting: 1 cup (2 sticks) unsalted butter, softened 3/4 cup unsweetened cocoa 1/4 tsp. table salt 4 cups powdered sugar 1 tsp. vanilla extract 1/4 cup whole buttermilk Decorations: 4 (1.41-oz.) boxes chocolate cream covered biscuit sticks (such as Pocky) 20 chocolate sandwich cookies (such as Oreos) 6 oz. dark cocoa candy melts 9 to 12 Milano cookies Candy pumpkins Marshmallow ghost candies (such as Peeps) Directions Preheat oven to 350°F. Line a 13 x 9–inch metal baking pan with parchment paper. To prepare cake, combine flour, granulated sugar, cocoa, baking powder, baking soda, and salt in a large bowl, stirring with a whisk until well combined. Add buttermilk, oil, and vanilla; beat with an electric mixer at medium speed until well blended, 1 to 2 minutes. With mixer on medium-low speed, gradually add eggs, 1 at a time, beating well after each addition. With mixer on low speed, gradually add coffee and beat until well combined (batter will be thin) Bake at 350°F until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan for 10 minutes. To prepare frosting, place butter, cocoa, and salt in a large bowl. Beat with an electric mixer at medium-low speed until smooth, 2 to 3 minutes. With mixer on low speed, gradually add powdered sugar until well combined. Beat in vanilla, then gradually add buttermilk. Increase mixer speed to medium and beat until frosting is fluffy and spreadable, 1 to 2 minutes. Place cooled cake on a platter. Spread frosting evenly over top and sides of cake. Reserve 2 or 3 biscuit sticks. Cut remaining biscuit sticks to varying lengths to form the graveyard fence. Place cut biscuit sticks, cut sides down, around edges of cake, leaving an opening at the front. Place sandwich cookies in a large zip-top plastic bag. Crush into fine crumbs with a rolling pin or meat mallet. Sprinkle cookie crumbs over top of cake to form dirt. Place candy melts in a small microwave-safe bowl. Microwave on High in 30-second increments until melted and smooth, stirring after every increment (about 1 minute total). Scrape melted candy melts into a zip-top plastic bag. Seal bag; cut a tiny hole in 1 corner of bag. Pipe words onto Milano cookies to form tombstones. Arrange reserved biscuit sticks, well spaced apart, on a sheet pan lined with wax or parchment paper. Cut zip-top bag to increase the size of the hole. Pipe melted candy melts along the length of the biscuit sticks to form tree trunks, and pipe more chocolate in wavy lines to form tree branches for spooky trees. Place Milano cookies on sheet pan with spooky trees. Refrigerate until set, 5 to 10 minutes.Tuck Milano cookies into cake, spaced apart like tombstones in a graveyard. Tuck spooky chocolate trees into corners or sides of cake. Scatter candy pumpkins and ghosts onto cake as desired. FROM BETTY CROCKER RECIPES OF 1920S

( FROM BETTY CROCKER 1920S RECIPES- I USED TO HAVE A VINTAGE COOK BOOKS ALL FROM ROBERT LEE BOB LARSON ( THE REAL ONE THATS A HIGHER MORMEN IN SALT LAKE CITY UTAH AT THE TEMPLE CHURCH MORMAN) ANY WAYS ALL MY COOK BOOKS WERE ALL STOLEN BY PEOPLE THAT WONT EVER LEAVE ME ALONE MY WHOLE LIFE.( NAOMI LYNN AND MORE Share Ingredient Shop recipe Cake 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix 1 cup prepared coffee, room temperature 1/2 cup vegetable oil 3 large eggs 1 teaspoon black gel food color, if desired Frosting & Decoration 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting 2 teaspoons black gel food color 1 1/2 cups mini marshmallows Plastic spiders, if desire Heat oven to 350°F. Grease two 8- or 9-inch round cake pans with cooking spray or shortening. Line the bottom of the pans with parchment paper. In a large bowl, combine the cake mix, coffee, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Add 1 teaspoon of the black food coloring and mix thoroughly. Divide the batter between the prepared pans. Bake 24 to 28 minutes on the center rack of the oven or until toothpick inserted in the center comes out clean and top springs back when lightly touched in the center. Cool for 10 minutes; remove from pans to cooling racks. Cool completely. In a medium bowl, combine the frosting with 2 teaspoons of black gel food color and beat with an electric mixer until smooth and thoroughly blended. pread a dollop of frosting onto a serving plate and place one of the cake layers on top. Spread 1/4 of the frosting on top of one of the cakes. Top with the second cake. Using an offset spatula or the smooth side of a butter knife, frost the entire cake with the remaining frosting. Put on a pair of clean, disposable kitchen gloves as the marshmallows are very sticky to work with and can be a bit hot. Microwave a small handful of the marshmallows (about 1/3 to 1/2 cup) on High for 10 to 15 seconds or until just beginning to puff. Grab a handful of the microwaved marshmallows and smash between your hands in a slow-motion clapping movement, repeating until you have stretchy strands of marshmallow between your hands. Wrap the strands of marshmallow around the frosted cake. Repeat microwaving and stretching the remaining marshmallows in batches until you have the desired spiderweb effect. You may need to wear a new pair of gloves for each batch of marshmallows. Decorate with plastic spiders, if desired. Remove spiders before serving. Recipe Tips Stretching the marshmallow webs isn’t difficult, but it is very sticky and potentially messy. Make sure you don’t touch anything that you don’t want covered in melted marshmallow. The warm marshmallows harden fast as they cool, so work quickly. This means your gloves will likely stick together as the marshmallows cool. Have extra pairs of gloves on hand so you can switch between batches. Freeze the cooled and wrapped cake layers for 30 minutes to firm them up, making them easier and more stable for assembling. Optionally, keep the layers frozen for up to 1 month. Defrost about 30 minutes at room temperature before assembling.

( FROM BETTY CROCKER 1920S RECIPES- I USED TO HAVE A VINTAGE COOK BOOKS ALL FROM ROBERT LEE BOB LARSON ( THE REAL ONE THATS A

HIGHER MORMEN IN SALT LAKE CITY UTAH AT THE TEMPLE CHURCH MORMAN) ANY WAYS ALL MY COOK BOOKS WERE ALL STOLEN BY PEOPLE THAT WONT EVER LEAVE ME ALONE MY WHOLE LIFE.( NAOMI LYNN AND MORE Share Ingredient Shop recipe Cake 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix 1 cup prepared coffee, room temperature 1/2 cup vegetable oil 3 large eggs 1 teaspoon black gel food color, if desired Frosting & Decoration 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting 2 teaspoons black gel food color 1 1/2 cups mini marshmallows Plastic spiders, if desire Heat oven to 350°F. Grease two 8- or 9-inch round cake pans with cooking spray or shortening. Line the bottom of the pans with parchment paper. In a large bowl, combine the cake mix, coffee, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Add 1 teaspoon of the black food coloring and mix thoroughly. Divide the batter between the prepared pans. Bake 24 to 28 minutes on the center rack of the oven or until toothpick inserted in the center comes out clean and top springs back when lightly touched in the center. Cool for 10 minutes; remove from pans to cooling racks. Cool completely. In a medium bowl, combine the frosting with 2 teaspoons of black gel food color and beat with an electric mixer until smooth and thoroughly blended. pread a dollop of frosting onto a serving plate and place one of the cake layers on top. Spread 1/4 of the frosting on top of one of the cakes. Top with the second cake. Using an offset spatula or the smooth side of a butter knife, frost the entire cake with the remaining frosting. Put on a pair of clean, disposable kitchen gloves as the marshmallows are very sticky to work with and can be a bit hot. Microwave a small handful of the marshmallows (about 1/3 to 1/2 cup) on High for 10 to 15 seconds or until just beginning to puff. Grab a handful of the microwaved marshmallows and smash between your hands in a slow-motion clapping movement, repeating until you have stretchy strands of marshmallow between your hands. Wrap the strands of marshmallow around the frosted cake. Repeat microwaving and stretching the remaining marshmallows in batches until you have the desired spiderweb effect. You may need to wear a new pair of gloves for each batch of marshmallows. Decorate with plastic spiders, if desired. Remove spiders before serving. Recipe Tips Stretching the marshmallow webs isn’t difficult, but it is very sticky and potentially messy. Make sure you don’t touch anything that you don’t want covered in melted marshmallow. The warm marshmallows harden fast as they cool, so work quickly. This means your gloves will likely stick together as the marshmallows cool. Have extra pairs of gloves on hand so you can switch between batches. Freeze the cooled and wrapped cake layers for 30 minutes to firm them up, making them easier and more stable for assembling. Optionally, keep the layers frozen for up to 1 month. Defrost about 30 minutes at room temperature before assembling.

Halloween Black Cat Cake 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix Water, vegetable oil and eggs called for on cake mix box 2 1/2 cups from 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting Tray or cardboard (20x14 inches), covered with wrapping paper and plastic food wrap or foil 2 yellow Betty Crocker™ Fruit Gushers™ Fruit Snacks (from a 5.4-oz box) or 1 large yellow gumdrop 1 small black gumdrop Black shoestring licorice Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8- or 9-inch) round cake pans with cooking spray. Make and bake cakes as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cakes 30 to 60 minutes or until firm. Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake and arrange pieces on serving tray. (See link below for diagram.) Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate cake 30 minutes. Frost entire cake with remaining frosting. Use yellow fruit snacks or gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered at room temperature. Recipe Tips Can't find black shoestring licorice? Use Betty Crocker™ Black Decorating Gel instead; it can often be found near the cake and frosting items in your grocery store. Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil. Applying a thin layer of frosting or a "crumb coat" to the cake, and refrigerating helps to seal in the crumbs before the final frosting. from betty crocker 1920s recipes

Halloween Black Cat Cake 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix Water, vegetable oil and eggs called for on cake mix box 2 1/2 cups from 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting Tray or cardboard (20x14 inches), covered with wrapping paper and plastic food wrap or foil 2 yellow Betty Crocker™ Fruit Gushers™ Fruit Snacks (from a 5.4-oz box) or 1 large yellow gumdrop 1 small black gumdrop Black shoestring licorice Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8- or 9-inch) round cake pans with cooking spray. Make and bake cakes as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cakes 30 to 60 minutes or until firm. Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake and arrange pieces on serving tray. (See link below for diagram.) Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate cake 30 minutes. Frost entire cake with remaining frosting. Use yellow fruit snacks or gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered at room temperature. Recipe Tips Can't find black shoestring licorice? Use Betty Crocker™ Black Decorating Gel instead; it can often be found near the cake and frosting items in your grocery store. Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil. Applying a thin layer of frosting or a "crumb coat" to the cake, and refrigerating helps to seal in the crumbs before the final frosting. from betty crocker 1920s recipes

The Serpent and the Sun: Unveiling the Hermetic Laws of Egyptian Destiny

https://youtu.be/0OPbYaggZo4?si=0ru2iV4UyOGy4LNr

1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix Water, vegetable oil and eggs called for on cake mix box 1 tub (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting Black food color Betty Crocker™ green neon gel food color Betty Crocker™ black decorating icing (from 4.25-oz tube) 2 pieces black string licorice (5 to 6 inch) Step 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake, bottom side up, on large platter or foil-covered cookie sheet. Remove 2 tablespoons of white frosting from container; set aside. Remove one-third of the frosting (about 1/2 cup) to small bowl. Tint black; set aside. Tint remaining frosting neon green. Frost sides and top of cake with neon green frosting. Using picture as a guide, use decorating icing with a round tip to outline hair. Add licorice pieces for eyebrows. Use reserved white frosting to form eyes. Use icing to outline remaining facial features. Spread black frosting within the outlines to fill in the hair. Store loosely covered. Recipe Tips To remove Halloween Monster Cake from pan, place cooling rack over pan. Carefully turn over; lift off pan. Create an attractive display for your Frankenstein cake by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper. Use 2 white candy melts or coating wafers instead of frosting to make the white part of the eyes on this spooky Frankenstein cake. Halloween Monster Cake betty crocker recipe 1920s

1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix Water, vegetable oil and eggs called for on cake mix box 1 tub (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting Black food color Betty Crocker™ green neon gel food color Betty Crocker™ black decorating icing (from 4.25-oz tube) 2 pieces black string licorice (5 to 6 inch) Step 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake, bottom side up, on large platter or foil-covered cookie sheet. Remove 2 tablespoons of white frosting from container; set aside. Remove one-third of the frosting (about 1/2 cup) to small bowl. Tint black; set aside. Tint remaining frosting neon green. Frost sides and top of cake with neon green frosting. Using picture as a guide, use decorating icing with a round tip to outline hair. Add licorice pieces for eyebrows. Use reserved white frosting to form eyes. Use icing to outline remaining facial features. Spread black frosting within the outlines to fill in the hair. Store loosely covered. Recipe Tips To remove Halloween Monster Cake from pan, place cooling rack over pan. Carefully turn over; lift off pan. Create an attractive display for your Frankenstein cake by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper. Use 2 white candy melts or coating wafers instead of frosting to make the white part of the eyes on this spooky Frankenstein cake. Halloween Monster Cake betty crocker recipe 1920s

You can make a fun, simple DIY Halloween witch cake by starting with a pre-iced store cake and adding spooky decorations. Ingredients and SuppliesPlain iced cake (like one from a grocery store bakery)Buttercream frosting (pre-made or homemade)Oreos (crushed)Candy cornHalloween witch printables or toppers on wooden skewers. Step-by-Step InstructionsPrepare the base: Spread a layer of buttercream frosting on top of your plain iced store cake to act as glue.Add the dirt: Cover the frosting layer with crushed Oreos to create a spooky dirt effect.Line the edge: Place candy corn around the bottom base of the cake for colorful decoration and texture.Insert toppers: Attach your Halloween witch cutouts or printables to wooden skewers using hot glue, then push them securely into the top of the cake.

You can make a fast and festive jack-o'-lantern cake using a store-bought sheet cake and colorful candy candies. Ingredients and ToolsSheet cake: One pre-baked chocolate or fudge sheet cake (such as an Albertsons Double Fudge cake).Candy: Orange and black Sixlets candies.Template: A printed jack-o'-lantern face template.Tools: Butter knife or offset spatula. Step-by-Step InstructionsSmooth the frosting: Smooth the top layer of the store-bought frosting so it creates an even canvas.Trace the face: Lightly press your printed pumpkin template onto the frosting to outline the eyes, nose, and mouth.Outline the design: Place orange Sixlets along the traced lines of the pumpkin face features.Remove the template: Lift the paper template away carefully.Fill the interior: Fill in the remaining pumpkin area with more orange Sixlets.Add a border: Create a fun outer border around the edge of the cake using alternating orange and black candies.