Though I'm not always drawn to red velvet cake, I thought it was the perfect sweet to bring these Nordic Ware Haunted Skull Cakelets to life.
Betty Crocker Red Velvet Cake
2 ½ c all-purpose flour
1 ½ cups sugar
2 Tbsp tablespoons unsweetened baking cocoa
1 Tbsp tablespoon baking powder
1 tsp teaspoon salt
1 ½ c vegetable oil
1 c buttermilk
1 tsp vanilla
1 oz red food color
Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour. (In my case, I divvied the batter up between the little cakelet molds).
In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
Frost as desired (cream cheese frosting is often standard!).