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1
Heat oven to 350 degrees F.
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2
Grease and flour one 10-inch, one 8-inch, one 6-inch and one 250-mL ramekin; cover bottoms with parchment.
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3
Prepare cake batter as directed on package, blending in dry pudding mix into batter before pouring into prepared pans.
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4
Bake, rotating pans halfway, until toothpicks inserted in centres come out clean, testing every 10 min.
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5
and removing the smallest cake first (total bake time will 35 to 40 min.).
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6
Cool cakes in pans 10 min.
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7
Invert cakes onto wire racks; gently remove pans and parchment paper.
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8
Cool cakes completely.
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9
Meanwhile, melt chocolate as directed on package.
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10
Beat butter in large bowl with mixer until blended.
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11
Add melted chocolate.
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12
Gradually add icing sugar and milk, mixing on low until smooth.
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13
Stack cake layers from largest to smallest.
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14
Secure each layer to one another by lifting four corners of each layer and dabbing a small amount of chocolate icing underneath.
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15
Frost top and side of cakes with chocolate icing.
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16
Use green icing to frost each sugar cone.
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17
Place each Swiss cake roll on cake using the photo as a guide.
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18
Place frosted sugar cones on top of each roll.
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19
Create stars and cobwebs on cake using white decorating icing.
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20
Decorate edge of each cake layer with pearl sprinkles.
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21
Add gummy candy bats and place wafer cookies at the front of the bottom layer of cake.
