Directions (continued)

• and stir until butter and shortening are melted. In a large bowl,
• combine the flour, sugar, baking soda and salt. Add the butter
• mixture; mix well. Add the eggs, buttermilk and vanilla; mix well.
• Pour into a greased and waxed paper-lined 15-in. x 10-in. x 1-in.
• baking pan. Bake at 350° for 20-25 minutes or until a toothpick
• inserted near the center comes out clean. Cool for 10 minutes before
• removing from pan to a wire rack to cool completely. Gently peel off
• waxed paper. Transfer to a 17-in. x 12-in. covered board.
• In a saucepan, heat the cream until bubbles begin to form around
• sides of pan. Remove from the heat; stir in chocolate chips until
• melted. Place pan in a bowl of ice water; stir constantly until
• cooled. Gradually whisk in enough confectioners' sugar to achieve
• spreading consistency. Frost the top and sides of cake.
• In a small bowl, cream the butter and shortening. Beat in
• confectioners' sugar, milk and vanilla until smooth. Place 1/3 cup
• in a small bowl; tint orange. Place 3 tablespoons in another bowl;
• tint purple.
• Trace a ghost pattern. Cut out with a shape knife, trace the ghost on
• chocolate frosting. Gently spread white frosting in ghost shape.
• Place orange frosting in a pastry or plastic bag; cut a hole in one
• corner. Pipe banner on ghost. Cut a hole in corner of another pastry
• or plastic bag; insert #2 round pastry tip and purple frosting. Pipe
• "Happy Boo-Day" on banner. Yield: 12-15 servings.