Witch’S Hat Cake

1. 1

   Prepare cake mix batter according to package directions. Place 2 tablespoons batter into each of five paper-lined muffin cups. Spread remaining batter in a greased 11x7-in. square baking pan.

2. 2

   Bake at 375u00b0 for 20-25 minutes or until a toothpick comes out clean. Cool cupcakes for 5 minutes before removing to a wire rack to cool completely. Cool cake for 10 minutes before inverting onto a wire rack to cool completely.

3. 3

   Cut cake into an 8x8x6-in. triangle. Cut the cake scraps into two 4x4x3-in. triangles. Save the remaining cake for another use.

4. 4

   For hat, position the large triangle on a 16-in. square covered board. For the face, place the two smaller triangles below the hat with the 3-in. sides touching the base of the hat. Arrange cupcakes around the edge of the face. (see diagram/photo).

5. 5

   Place 1 cup frosting in a bowl; stir in baking cocoa. Place remaining frosting in a bowl; tint green. Frost witch's hat with cocoa frosting. Frost remaining cake and cupcakes with green icing.

6. 6

   Cut marshmallow in half. Place on cake for eyes; add M&M's for pupils. Add spearmint leaf nose, red licorice mouth and a burnt peanut wart.

* Per serving · 4 servings · Values may vary.