Black Cauldron Cake

Things you need:

Cooking spray
4 16-to-18-ounce boxes pound cake mix to make two Bundt® cakes
2 3-ounce boxes lime gelatin
3 16 -ounce tubs dark chocolate frosting
1/2 16 -ounce tub white frosting
Black food coloring
20+ pieces each yellow, orange and red gummy fruit slices
10 colorful gummy worms
5-8 white gumball/candy eyeballs
2 chocolate-covered doughnuts
4 bamboo skewers or toothpicks
12+ Cupcakes for around cauldron (optional)


Preheat the oven to 350 degrees F. Coat Bundt® pan with cooking spray. Combine two cake mixes and pour batter into the pan. Bake and cool as directed. Repeat for the second Bundt® cake. Meanwhile, prepare the gelatin as directed.

Stack configuration

Stack configuration

Level the domed tops of the cakes with a long serrated knife and set aside for later. Now slice each Bundt® cake in half horizontally. Place the bottom of the first Bundt® cake on a flat serving dish or cake cardboard. Spread a thin layer of black frosting between the two sections of the bottom Bundt® cake and join together. Spread a thin layer of frosting on top of the cake and place the second Bundt® cake upside-down on top. Spread frosting between the top two layers of the top Bundt® cake (like the bottom cake). Spread frosting on top of the stacked cakes, take the best looking dome cake top and place on top, upside-down. Remove from refrigerator. Cut and scoop out the center of the top cake layer, about 6 inches wide and 2 inches deep. Cover the inside of the hole with the white frosting. Freeze for about 30 minutes.

Dye the remaining chocolate frosting black. Cover the exposed cake with a thin layer of black frosting; freeze about 20 minutes, then cover with the remaining frosting, filing in any indents to make a smooth surface. Return the cake to the freezer.

Once the gelatin is firm, stir until clumpy. Return to the refrigerator until ready to serve.

Prepare the flames by slicing the gummy fruit in half to resemble flames. Either press the flames around the bottom of the cake or stand them up on a dozen or so red cupcakes and place around the bottom of the cake (as shown). Cut off one-half of each doughnut. Mark where the doughnuts will be placed for handles, then insert a bamboo skewer or toothpick where the doughnut ends touch the cauldron, allowing only an inch to show. Dab the doughnut ends with some of the frosting and slide the doughnuts into place. Add the gelatin, gummy worms and eyeballs just before serving.

Chef Robert Teddy