Graveyard Cake

(Courtesy of Taste of Home)

Ingredients:
2 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1 c. butter
1 c. water
1/4 c. baking coca
1/2 c. sour cream
2 large eggs
FROSTING:
1/4 c. butter
3 Tbsp. milk
2 Tbsp. baking cocoa
2 c. confectioners' sugar
1/2 tsp. vanilla extract
18 Oreo cookies
Black decorator's icing or gel
9 cream-filled oval vanilla sandwich cookies
1 c. whipped topping
Pumpkin candies and gummy worms, optional

Directions:
In a bowl, combine flour, sugar, baking soda and salt; set aside.  In a saucepan combine butter, water and cocoa; bring to a boil over medium heat.  Add to flour mixture; beat well.  Beat in sour cream and eggs.

Pour into a greased 9x13 baking pan.  Bake at 350 degrees for 35-38 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack for 5 minutes.

Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil.  Remove from the heat; stir in sugar and vanilla.  Pour over warm cake.  Crumble chocolate cookies; sprinkle over frosting while still warm.  Cool completely.

For tombstones, use icing to decorate vanilla cookies with words or faces; place on cake.  For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired.  Refrigerate for at least 1 hour.  Just before serving, add pumpkins and gummy worms, if desired.

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