When Halloween comes around, most of us purchase big bags of fun-size candy bars to hand out to the trick-or-treaters. Most of us also eat most of them before Halloween comes. However, it seems that every mix has plain milk chocolate bars, which nobody wants to eat, and trick-or-treaters never take. I use them in the following Black & Bloody Gruesome Gâteau. If you don’t happen to have them around, you can use milk (or semi-sweet for chocoholics) chocolate chips.

Despite the name, this cake is delicious and a good choice for a dessert at your annual Halloween BOO-ffet. Other times of the year, you can call it Chocolate Raspberry Cake. This cake is easy, and “bakes” in the slow cooker. I especially love my Casserole Crock for cakes like this, as well as casseroles. You can use a large oval slow cooker which will also work well.

16 Servings

Cake:
1 15.25 ounce devil's food cake mix, (or 13.25 ounce box)
2 large eggs
1 cup vegetable oil
1 cup water
Black gel food coloring


2 cups milk chocolate chips, or coarsely chopped fun-size Hershey bars
2 cups fresh or frozen raspberries

Bloody Topping:
1/2 cup sugar
3 tablespoons water

12 ounces fresh or frozen raspberries
1 drop blue food coloring

Sweetened whipped cream (Optional)

1. Spray the crock of a 3-5 quart slow cooker with a large footprint (I like the casserole crock because it is 9" x 13") with non-stick spray.
2. Cake: Place the cake mix, eggs, vegetable oil, and water in a mixing bowl. Mix on medium speed until smooth. Add a few squirts of black gel food coloring and mix.
3. Fold in the milk chocolate chips and raspberries.
4. Pour the batter into the prepared slow cooker crock.
5. Cover and cook on high for 2 hours. Turn the slow cooker to low and cook an additional hour (less if the center is set). Turn off the crock, keep it covered, and let it cool; it will finish cooking through the middle.
6. Bloody Topping: Measure the sugar and water into a microwave-safe container. Microwave two minutes; remove from the microwave and stir until the sugar is completely dissolved. Stir in the raspberries. Transfer the mixture to a blender and blend until smooth. Pour the mixture into a fine strainer and push the mixture through. Discard the seeds. Stir in 1 drop blue food coloring to make it look like blood.
7. Assembly: Place a piece of the cake on a scary serving plate. Drizzle with a tablespoon or two of the bloody topping. Top with sweetened whipped cream if you like and plunge a knife in the center. Serve.

Amount Per Serving
Calories 402 Calories from Fat 215
Percent Total Calories From: Fat 53% Protein 3% Carb. 44%

Nutrient Amount per Serving
Total Fat 24 g
Saturated Fat 6 g
Cholesterol 31 mg
Sodium 198 mg
Total Carbohydrate 44 g
Dietary Fiber 1 g
Sugars 18 g
Protein 3 g

Vitamin A 3% Vitamin C 15% Calcium 0% Iron 3%