- 1 package chocolate cake mix (regular size)
- 2 cans (16 ounces each) vanilla frosting
- 1 tube each black, orange and green decorating gel
- Assorted candies
- Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Transfer the cake to a 20-in. x 17-in. covered board. Cut a zigzag pattern on one short end of cake to resemble the top of a treat bag. Spread top and sides of cake with frosting; decorate, as desired, with gels and candies. Yield: 12 servings.
Originally published as Trick-or-Treat Cake in Taste of Home October/November 2006, p16
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