Witch’S Hat Cake

• 1 package chocolate cake mix (regular size)
• 1 can (12 ounces) whipped vanilla frosting
• 3 tablespoons dark baking cocoa
• 8 drops green food coloring, optional
• ASSORTED CANDIES: Large marshmallow, 2 brown M&M's, 1 spearmint leaf, one 6-inch piece red shoestring licorice and a burnt peanut

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. Bake at 375u0b0 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. Cut cake into an 8x8x6-in. triangle. Cut the cake scraps into two 4x4x3-in. triangles. Save the remaining cake for another use.
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. 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. 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.

chocolate cake, whipped vanilla frosting, cocoa, coloring, assorted

Taken from www.tasteofhome.com/recipes/witch-s-hat-cake/ (may not work)