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Under-a-Spell Chocolate Cake

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  • Prep 60 min
  • Total 3 hr 40 min
  • Servings 12
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Unleash the magic when you cut into this rich chocolaty cake.
Updated Mar 2, 2023
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  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
  • 1 oz candy melts (color to match candy sprinkle stars) or dark chocolate chips (from 12-oz bag)
  • 1 pretzel rod or 1 thin crispy breadstick (about 8 inches long)
  • 1 bottle (1.25 oz) multicolored edible candy sprinkle stars
  • 1/2 cup dark chocolate chips (from 12-oz bag)
  • 3/4 cup heavy whipping cream
  • 12 candy-coated chocolate candies
  • Black writing icing pen
  • 36 slivered almonds (1 tablespoon)
  • 1 small brown paper bag (about 4x3x2 inches)


  • 1
    Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening; line with cooking parchment paper.
  • 2
    Make cake batter as directed on box. Divide batter evenly among 3 pans.
  • 3
    Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks; remove parchment paper. Cool completely, about 1 hour.
  • 4
    Place 1 cake layer on cardboard round. Frost top with 1/3 cup frosting. Top with second cake layer; frost top with 1/3 cup frosting. Top with third cake layer; frost top and side of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
  • 5
    Place 1/3 cup frosting in 1-quart resealable food-storage plastic bag; set aside. Remove cake from refrigerator; frost top and side. Refrigerate 30 minutes.
  • 6
    In small microwavable bowl, microwave candy melts uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Holding pretzel rod on one end, spread melted candy melts to cover three-fourths of the rod. Place rod on piece of cooking parchment or waxed paper; sprinkle 2 tablespoons of sprinkles to cover. Let stand about 15 minutes or until sprinkles are attached to rod.
  • 7
    In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Let stand 10 to 15 minutes or until chocolate has cooled and mounds slightly when drizzled from spoon.
  • 8
    Remove cake from refrigerator; place on cooling rack with cooking parchment or waxed paper under rack. Pour chocolate mixture on center of cake, spreading to edge of cake, allowing some to drip down sides.
  • 9
    Place sprinkle-covered rod off center on top of cake; push into cake slightly so it is at an angle. Cut off one corner of bag with reserved frosting. Pipe frosting around rod, going upward to form large mound around base. Sprinkle top of cake with candy sprinkles.
  • 10
    Press 2 candy-coated chocolate candies on side of cake. Use icing pen to make small circle in center of each chocolate candy to create an “eye.” Place 6 slivered almonds around two eyes to look like claws. Repeat with remaining candies and almonds around side of cake. Refrigerate 30 minutes to harden.
  • 11
    Transfer cake to serving plate when ready to serve. Decorate small brown bag as desired, and place on top of sprinkle-covered rod. Use piece of crumpled foil to fill inside of bag to maintain shape if needed. Store covered at room temperature; remove rod when covering cake for storage.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you can't fit all three pans in the oven, refrigerate one pan of batter until the others are baked, and then bake the remaining layer separately, adding a little extra time if needed for baking refrigerated batter.


Nutrition Facts are not available for this recipe
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