Graveyard Cake

Ingredients

• 2 tablespoons cocoa powder 
• 1 teaspoon baking soda 
• 0.3 cup butter 
• 2 cups powdered sugar 
• 2  eggs 
• 2 cups flour all-purpose
• 16 servings pumpkin candies and gummy worms 
• 16 servings chocolate icing green
• 3 tablespoons milk 
• 18  oreo cookies 
• 0.5 teaspoon salt 
• 0.5 cup cream sour
• 2 cups sugar 
• 9  cheese-filled sandwich crackers 
• 0.5 teaspoon vanilla extract 
• 1 cup water 
• 1 cup non-dairy whipped topping 

Equipment

• bowl
• sauce pan
• oven
• wire rack
• baking pan
• toothpicks

Directions

1. 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.
2. Add to flour mixture; beat well. Beat in sour cream and eggs.
3. Pour into a greased 13-in. x 9-in. baking pan.
4. Bake at 350° for 35-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes.
5. Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil.
6. Remove from the heat; stir in sugar and vanilla.
7. Pour over warm cake. Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely.
8. For tombstone, 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.