Graveyard Cake

Create your own cookie cemetery with this tombstone-filled sheet cake. Make each "gravesite" the serving size you want to ensure easy slicing.

Graveyard Cake

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Total Time: 1 hour 10 minutes
Servings: 12


  • 2 1/4 cups  sifted flour
  • 3/4 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 1/2 cup  unsweetened cocoa powder
  • 1/3 cup  boiling water
  • 3/4 cup  milk
  • 2 sticks (1/2 lb.) plus 2 Tbsp. unsalted butter
  • 1 1/2 cups  sugar
  • 3 eggs
  • 2 teaspoons  vanilla extract
  • 1/2 (9 oz.) box  chocolate wafer cookies
  • 1 (16 oz.) can chocolate frosting
  • 1 tube  black icing
  • 1 (6 oz.)  bag Pepperidge Farm Milano cookies
  • 1 (7.25 oz.)  bag Pepperidge Farm Chessmen cookies
  • Candy rocks, optional


  • Preheat oven to 350°F. Grease and flour a 13-by-9-inch pan.
  • Whisk together flour, baking soda and salt. In a separate bowl, stir together cocoa and water; whisk in milk until smooth. Set aside.Using an electric mixer, cream butter and sugar until fluffy; scrape bowl. Beat in eggs and vanilla. Add flour and cocoa mixtures, alternating each 3 times, scraping bowl (batter may separate a bit).
  • Spread batter in prepared pan. Bake, rotating halfway through, until a toothpick inserted in center comes out clean, about 35 minutes. Cool in pan for 1 hour. Run a knife around edge of cake and turn out onto a platter.
  • Finely crush chocolate cookies in a plastic bag with a rolling pin or use a food processor. Cover top and sides of cake with chocolate frosting and sprinkle generously with cookie crumbs. Score top of cake into 12 equal rectangles.
  • Pipe "RIP" and other scary words on Milano cookies with black icing; cut a slit in each square to insert a Milano or Chessman cookie for gravestones; add candy rocks, if desired.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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