Halloween Coffin Cake

Heat oven to 350 degrees. Grease one 13 by 9 by 2-inch baking pan. Prepare
and bake both pound cake mixes together in one pan as directed on package
for 13 by 9 by 2-inch baking pan. (After baking cake, leave oven on to bake
cookie “lid”). Cool cake 10 minutes on wire rack; invert cake onto wire
rack and remove pan. Cool completely. With clean hands or wooded spoon,
stir together cookie dough and flour until well combined. On lightly
greased cookie sheet, roll out cookie dough to 12×8-inch rectangle. Bake 15
to 20 minutes or until lightly browned. Cool slightly. With large spatula,
carefully remove cookie to wire rack. Cool completely. Place cake on large
tray. With knife, mark 1-inch from each edge of cake. With fork, scoop out
center of cake to within 1-inch from sides and bottom. Unwrap Cookies
‘n’Creme bars. Line inside of “coffin” with bar pieces. Place frosting in
bowl. Stir in cocoa until well blended. Frost entire outside of coffin and
top of cookie lid. Fill center of coffin wit h assorted wrapped candies.
Unwrap some candies and decorate lid. Prop up one side of lid with wooded
skewer or popsicle sticks wrapped with Pull-n-Peel candy.

CANDY CRITTERS

Create “spooktacular” critter by using products such as Hershey’s Nuggets
candy. York peppermint patties miniatures. Hershey’s Kisses chocolates or
Reese’s peanut butter cups as bodies. Then add Twizzlers candy legs.
Pull-n-Peel candy whiskers and Reeses’s Pieces candy eyes.