Halloween Goblin’s Goober Cake

Prep Time: 0:30     Bake Time: 0:55     Yields: 10-12 servings


  • 2 1/2 cups Sifted All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Ground Cardamom
  • 1/2 teaspoon Salt
  • 10 tablespoons Softened Butter
  • 2 cups Light Brown Sugar
  • 1 1/4 cups Crunchy Peanut Butter
  • 1 teaspoon Vanilla Extract
  • 3 Large Eggs
  • 1 cup Buttermilk
  • 1 cup Milk Chocolate and Peanut Butter Chips
  • 1/2 cup Milk Chocolate and Peanut Butter Chips
  • 1/3 cup Creamy Peanut Butter
  • 1/3 cup White Chocolate Chips
  • 1/4 teaspoon Shortening

Prep & Instructions

Serving Recommendations:
While cake is cooling melt milk chocolate and peanut butter chips in top of double boiler.  As chips start to melt stir in peanut butter, when ingredients are melted and blended,  remove from heat.
Wait to melt white chocolate chips until after cake has be frosted.

Slowly pour icing over cake, allowing it to cover top and flow down sides of cake.  Melt white chips and shortening.  Place melted chocolate in a decorating bag with a small round tip or place in a small resealable plastic bag, roll up bag then snip a very small hole in corner of bag.  Draw 2 circles around top of cake with the melted white chocolate.  Starting on the inside of the top of the cake gently pull a toothpick over the top to the outside(about every two inches) through the white chocolate rings to form at spider web on top of the cake.

Carefully place cake on cake plate.  I used the black under side of a charger plate for my Halloween cake plate and added some Halloween accessories around the plate for a fun presentation.  Allow cake to cool before slicing.

Why this recipe represents the holiday:
I used the 12-cup Classic Bundt pan because it holds more cake batter and it made the perfect top shape for my spider web.  Goblins (children) love peanut butter and chocolate so this is a perfect cake for a Halloween party.

Site by Creed Interactive