Flowery Cake of the Dead

Ingredients

• 0.5 oz baker's chocolate white
• 3 Tbsp colored sugars assorted
• 0.5 cup knudsen cream sour
• 3  eggs 
• 1 pkg chocolate cake mix (2-layer size)
• 20  marshmallows jet-puffed
• 0.3 cup oil 
• 1 oz baker's semi-sweet chocolate 
• 1 cup water 
• 2 cups cool whip whipped topping thawed

Equipment

• frying pan
• oven
• blender
• plastic wrap
• toothpicks
• ziploc bags

Directions

1. Heat oven to 350F.
2. Beat first 5 ingredients with mixer until blended; pour into 13x9-inch pan sprayed with cooking spray.
3. Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely. Invert cake onto cake board or tray. Frost with COOL WHIP.
4. Melt chocolates (separately) as directed on packages; spoon into separate resealable plastic bags. Use felt marker to draw 7x5-inch skull shape on piece of paper; tape onto piece of cardboard. Wrap tightly with plastic wrap.
5. Cut small piece off one bottom corner of bag filled with semi-sweet chocolate; use to trace around skull pattern, then fill in skull with remaining semi-sweet chocolate. Refrigerate 10 min. or until firm.
6. Remove plastic wrap and chocolate skull from cardboard; invert skull onto center of cake. Discard plastic wrap.
7. Cut small piece off bottom of bag filled with white chocolate; use to draw the skull's face as shown in photo.
8. Use kitchen shears to cut each large marshmallow crosswise into 5 pieces; dip cut sides in colored sugars. Decorate cake with marshmallow flowers, pressing 5 marshmallow pieces, cut sides up, together to make each flower.
9. Sprinkle remaining colored sugars onto centers of flowers. Keep refrigerated.