For the Cake
- 1 (18 1/4 ounce)packagecake mix(I used Duncan Hines Moist Deluxe Devil’s Food)
- 1 1/3cupswater
- 1/2cupvegetable oil
- 10ounces nabiscoOreo cookies, crushed(may use gingersnap crumbs if it goes with your cake)
- 6-10 pepperidge farm milanocookies(or suitable oval shaped butter cookies)
- 1 1/2-2cups preparedvanilla frosting(or other suitable flavor)
- 1-4packagecake decorating gel(green, black, orange or brown, etc, as needed)
- 1cupcandy corn(or pumpkin-shaped candy)
- 1/4cup harvestcolored sprinkles or colored crystal sugar(orange, green, yellow, etc)
- 6-12 laboratorydecorative candies(chocolate candy foil-wrapped like eyeballs, ears, lips, body parts, etc)(optional)
- 4-6 ghost-shaped peepsmarshmallows(may also use cats or pumpkins)
- Preheat oven to 350°F.
- Mix together cake mix, water, oil, and eggs according to package directions.
- If your package requires different ingredients to make cake, follow those instructions instead.
- Grease and flour a glass 13×9-inch cake pan.
- If you use a dark or coated pan, do your baking at 325°F.
- Pour batter into prepared pan and bake in a preheated oven for approx 35 minutes (38-40 minutes for dark or coated pans) or until cake is done.
- Allow cake to cool in the pan.
- Spread frosting evenly on cooled cake.
- Sprinkle frosting with crumbled cookies (oreos or whatever you are using).
- Using gel frostings, write sayings on 1/2 of the milano cookies (some sayings might be”Justin Tyme”,”Yul B Next”,”RIP”,”M T Tomb”,”Will B Back”,”Barry M Deep”, etc).
- Press 1/2 of cookie down into cake and icing to resemble a standing tombstone.
- Arrange ghost marshmallows in a standing position on top of cake.
- Scatter candies and/or sprinkles or sugars on cake to garnish.
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