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In the season of ghosts, goblins and Stranger Things, I thought it would be pretty appropriate to make a spooky treat for Halloween. This year, I made some spooky skull cakes.

It started out as a love affair with a skull pan I found on Amazon. I knew that I wanted to do something with it, but I’m terrible at baking. I also wanted to try out Swerve Sweetener because I’m aiming to cut carbs and sugar from my life drastically. I got to try my hand at both, and I’m excited to share this recipe with you.

I will say that although swerve bakes like sugar, and can be used in a 1-1 ratio, it does not taste like sugar – to me it tasted a bit like alcohol. In the future, I’ll probably blend with a mix of half sugar; half swerve to see how things come out.

Anywho, these cakes are fun because they come out dark. I used black food coloring in the batter, and what I got was this deep lavender color before baking, and this excellent antique-looking brown afterward.

One thing that’s important if you’re baking anything in these kinds of pans is that you need to grease them well or use a flour-based nonstick spray (like Baker’s Joy). It helps everything to slide out nicely without leaving behind any residue in the crevices.

I hope you like this recipe! I covered some of the spooky skull cakes in dipping chocolate, and left a few “naked.” The naked ones were just as awesome – and a lot scarier!

Spooky Skull Cakes

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• Author: Mila Clarke Buckley
• Total Time: 50 minutes
• Yield: 6 cakes 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups flour
• 1/2 cup Toffee and Chocolate mixture
• 1 teaspoon vanilla
• 1 cup of milk
• 2 eggs at room temperature
• 1/2 cup butter melted and slightly cooled
• 2/3 cup of Swerve Sweetener
• 1 1/2 teaspoons sald
• 1 tsb baking powder
• 8–10 drops of black food coloring

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Instructions

1. Preheat your oven to 350 Degrees
2. Prep pan with a flour-based baking spray
3. Combine all of the dry ingredients in a bowl
4. Cream together sugar and butter until it’s light and fluffy.
5. Add eggs one at a time and mix until blended
6. Add milk and continue to mix.
7. Slowly incorporate flour into the mixture, being sure not to overbeat. Then your food coloring until you get your desired color, and add your chocolate and toffee mixture.
8. Pour the batter evenly into the pan and tap against the counter to release any air bubbles.
9. Bake for 30 minutes until a toothpick inserted into the middle comes out clean.
10. Cool for 15 minutes in the pan, and then turn it out onto a rack.
11. Cool completely and decorate if needed!

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Cakes