Ingredients
- 2 Pepperidge Farm® chocolate fudge 3-layer cake with chocolate frosting
- 10 Pepperidge Farm® Double Chocolate Milano® cookies
- 1 white frosting
- orange food coloring
- 5 Pepperidge Farm® Milano® cookies
- 1/2 cup chocolate frosting
- 8 Pepperidge Farm® Brussels® cookies
- assorted decorating gel
- green jelly bean
- 8 buttery flavor Giant Goldfish® crackers
- mini semi-sweet chocolate chip
Directions
THAW cake until frosting softens. Trim one edge of Styrofoam plate even with cake, using scissors. Repeat with other cake. Place these two sides together.
SMOOTH frosting where cakes are joined, using a metal spatula dipped in water. Smooth frosting on sides of cake.
PLACE 5 chocolate Milano cookies in zipper plastic bag. Close and crush with rolling pin until crumbs form. Set aside. Tint 1 cup white frosting orange with food color.
DECORATE remaining chocolate Milano and distinctive Milano cookies to resemble tombstones, adding "Boo", "RIP", spiderwebs, skull & cross bones, using chocolate, orange and white frosting (see photo)*.
FROST Brussels cookies with orange frosting, spreading frosting to resemble the lines of a pumpkin. Add jack-o-lantern faces if desired, using piping gels. Decorate pumpkins with green jellybean halves for stems.
FROST goldfish crackers with white frosting to resemble ghosts. Add mini chocolate chips for "eyes".
ARRANGE tombstones on top of cake. Sprinkle reserved chocolate Milano cookie crumbs around them for "dirt".
PRESS jack-o-lanterns, pumpkins and ghosts on sides of cake as shown.
TIP: *Use various size decorating tips available at craft stores or in grocery stores.
Or make up your own decorations for your scary Halloween Cake. You'll find a variety of seasonal cake and cookie decorations in craft stores.
