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1
Heat oven to 350 degrees F.
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2
Grease and flour 1 (8-oz.)
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3
ramekin and 1 each of the following round pans: 6-inch, 8-inch and 10-inch.
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4
Cover bottoms of ramekin and all pans with parchment.
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5
Prepare cake batter as directed on package.
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6
Add dry pudding mixes; beat 2 min.
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7
Pour 2/3 cup batter into prepared ramekin, 1-2/3 cups batter into prepared 6-inch pan, 2-1/4 cups batter into prepared 8-inch pan and remaining batter into prepared 10-inch pan.
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8
Bake cakes 30 to 34 min.
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9
or until toothpick inserted in centers comes out clean, removing cakes from oven when they are done.
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10
(Smaller cakes should be done at about 30 min., while the larger 10-inch cake should be done after about 34 min.
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11
Cool cakes in pans 10 min.
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12
Loosen cakes from sides of pans with knife.
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13
Invert cakes onto wire racks; gently remove pans and parchment.
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14
Cool cakes completely.
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15
Melt chocolate as directed on package.
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16
Beat butter in large bowl with mixer until creamy.
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17
Blend in milk, then melted chocolate.
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18
Gradually add sugar, mixing well after each addition.
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19
Stack cake layers, from largest to smallest, on plate, securing layers to each other with small amount of the chocolate frosting.
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20
Frost top and sides of cakes with remaining chocolate frosting.
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21
Frost sugar cones with green decorating icing; place on cake pieces as shown in photo.
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22
Decorate with remaining ingredients to resemble haunted house as shown.
