For the Halloween crafter inside all of this, this simple Halloween sheet cake is a fun, easy dessert to make. Devil’s food cake is very dark chocolaty color, but a red velvet cake would look just as fitting and festive for the bat, too. Piping bags and tips are found in craft stores or specialty baking shops. Be sure to cut the cake rounds in the prescribed order so that the bat’s head with ears comes out as 1 of the cuts.
Preheat oven to 350°F. Grease and flour a 9-inch round cake pan; set aside.
Combine cake mix, water, oil, and eggs in a large bowl. Beat with an electric mixer on low speed until combined, about 1 minute. Increase speed to medium, and beat until almost smooth, about 2 minutes. Scrape batter into prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 30 to 35 minutes.
Cool cake in pan on a wire rack 15 minutes. Remove cake from pan, and cool completely on rack, about 30 minutes.
Combine frosting and powdered sugar in a large bowl. Beat with an electric mixer on medium speed until combined and smooth, about 1 minute. Place 1/4 cup of the frosting mixture in each of 2 small bowls. Add red food coloring to 1 small bowl; leave second small bowl of frosting mixture white. Add black food coloring to remaining frosting mixture.
Using a 3 1/2-inch round cutter, cut rounds from bottom edge and interior of cake, leaving outer edge of cake to form an arc. Place black frosting in a piping bag fitted with a star tip; decoratively pipe black icing over arc to create bat wings. Cut 1 (3 1/2-inch) cake round into a bat head shape. Place on top center of arc, and pipe black icing over bat head. Place red frosting in a second piping bag, and pipe eyes onto bat head. Place white frosting in third piping bag, and pipe a mouth and teeth onto bat head. Reserve remaining cake for another use.
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