Directions

• Grease two 13-in. x 9-in. baking pans; line with parchment paper and
• set aside. Prepare cake batter according to package directions. Pour
• into prepared pans.
• Bake at 350° for 20-25 minutes or until a toothpick inserted near
• the center comes out clean. Cool for 10 minutes. Using parchment
• paper, remove cakes from pans and invert onto wire racks; carefully
• peel off parchment paper. Cool completely.
• Cut one cake into pumpkin shapes and the second cake into ghost
• shapes using 3-in. cookie cutters dipped in confectioners' sugar.
• Carefully arrange individual cakes on wire racks over waxed paper.
• For icing, in each of two large bowls, combine 4 cups confectioners'
• sugar, 4 tablespoons milk and 2 tablespoons corn syrup until smooth.
• Tint icing in one bowl orange. Place orange icing in a heavy-duty
• resealable plastic bag; cut a small hole in a corner of bag. Pipe
• over top of pumpkin shapes, allowing icing to drape over cake sides.
• Repeat with white icing and ghost cakes. Let stand for 30 minutes or
• until icing is set and dry.
• In a small bowl, combine the remaining confectioners' sugar, milk and