Haunted House Cake for Halloween

Heat oven to 350 degrees F.
Grease and flour 1 (8-oz.)
ramekin and 1 each of the following round pans: 6-inch, 8-inch and 10-inch.
Cover bottoms of ramekin and all pans with parchment.
Prepare cake batter as directed on package.
Add dry pudding mixes; beat 2 min.
Pour 2/3 cup batter into prepared ramekin, 1-2/3 cups batter into prepared 6-inch pan, 2-1/4 cups batter into prepared 8-inch pan and remaining batter into prepared 10-inch pan.
Bake cakes 30 to 34 min.
or until toothpick inserted in centers comes out clean, removing cakes from oven when they are done.
(Smaller cakes should be done at about 30 min., while the larger 10-inch cake should be done after about 34 min.
Cool cakes in pans 10 min.
Loosen cakes from sides of pans with knife.
Invert cakes onto wire racks; gently remove pans and parchment.
Cool cakes completely.
Melt chocolate as directed on package.
Beat butter in large bowl with mixer until creamy.
Blend in milk, then melted chocolate.
Gradually add sugar, mixing well after each addition.
Stack cake layers, from largest to smallest, on plate, securing layers to each other with small amount of the chocolate frosting.
Frost top and sides of cakes with remaining chocolate frosting.
Frost sugar cones with green decorating icing; place on cake pieces as shown in photo.
Decorate with remaining ingredients to resemble haunted house as shown.