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1
Heat oven to 350 degrees F.
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2
Beat first 5 ingredients with mixer until blended; pour into 13x9-inch pan sprayed with cooking spray.
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3
Bake 35 min.
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4
or until toothpick inserted in center comes out clean.
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5
Cool completely.
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6
Invert cake onto cake board or tray.
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7
Frost with COOL WHIP.
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8
Melt chocolates (separately) as directed on packages; spoon into separate resealable plastic bags.
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9
Use felt marker to draw 7x5-inch skull shape on piece of paper; tape onto piece of cardboard.
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10
Wrap tightly with plastic wrap.
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11
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.
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12
Refrigerate 10 min.
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13
or until firm.
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14
Remove plastic wrap and chocolate skull from cardboard; invert skull onto center of cake.
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15
Discard plastic wrap.
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16
Cut small piece off bottom of bag filled with white chocolate; use to draw the skull's face as shown in photo.
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17
Use kitchen shears to cut each large marshmallow crosswise into 5 pieces; dip cut sides in colored sugars.
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18
Decorate cake with marshmallow flowers, pressing 5 marshmallow pieces, cut sides up, together to make each flower.
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19
Sprinkle remaining colored sugars onto centers of flowers.
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20
Keep refrigerated.
