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1
Heat oven to 350 degrees F. Grease and flour 2 (2 1/2-quart) ovenproof deep bowls; set aside.
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2
Combine all cake ingredients in another bowl.
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3
Beat at medium speed, scraping bowl often, until well mixed.
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4
Divide batter evenly among prepared bowls.
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5
Bake 65-75 minutes or until toothpick inserted in center comes out clean.
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6
Cool 15 minutes; invert cakes onto serving plates.
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7
Cool completely.
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8
Combine butter and 1/3 cup pumpkin in bowl.
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9
Beat at medium speed until well mixed.
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10
Gradually add half of powdered sugar; continue beating, scraping bowl often, until well mixed.
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11
Add remaining powdered sugar, milk and vanilla.
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12
Beat until smooth.
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13
Reserve 1/4 cup frosting.
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14
Stir in red food color to remaining frosting, if desired.
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15
Cut narrow slice from bottom-side of 1 cake, using serrated knife.
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16
Place onto serving platter, cut-side down.
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17
Spread 1/2 cup tinted frosting over top of cake; place second cake over frosted layer, wide-side down.
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18
Frost cake with tinted frosting.
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19
Cut licorice twists into 9 (1-inch) pieces; arrange on side of cake for eyes and nose.
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20
Cut 2 licorice twists to form mouth.
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21
Decorate with candies, if desired.
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22
Add melted chocolate chips to reserved frosting.
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23
Place marshmallow on top of cake to form stem.
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24
Frost marshmallow with chocolate frosting.
