Ingredients
Scale
1/2 cup softened butter
1 1/4 cups pureed spaghetti squash
5 eggs
1 cup milk {Mrs. H.B. used 1%}
1 teaspoon vanilla extract
3 1/2 cups whole wheat flour
3 teaspoons baking powder
1/4 teaspoon salt
2 cups semi-sweet chocolate chips {softened}
3 cups powdered sugar
1/2 cup milk
2 tablespoons softened butter
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In a medium sized bowl sift together the flour, baking powder and salt, set aside.
- In a large mixing bowl combine the butter, spaghetti squash puree, eggs, milk and vanilla extra and mix until smooth.
- Add flour mixture and combine well, fold in softened chocolate mixture.
- Pour cake batter into greased ghost pans** and bake for 18- 20 minutes until done.
- Let cakes cool completely.
- To prepare the icing simply blend everything together with a whisk or mixer until nice and smooth.
- Carefully pour icing over cakes until are covered and let set.
- Use a black icing pen to make the eyes and mouth.
- Add orange sprinkles for eyes.