Pumpkin Spice Cake

Ingredients:

• 1 pkg. (18 oz.) spice or carrot cake mix
• 1 cup canned pumpkin, plain
  
• 3 large eggs
• 1/3 cup water
• 3 tablespoons vegetable oil
• 1 teaspoon pumpkin pie spice
• 2 pkgs. (3 oz. each) cream cheeese, softened
• 2 tablespoons margarine or butter, softened
• 1 1/2 teaspoons vanilla extract
• 4 cups powdered sugar
• Black string licorice, Milk Chocolate-Covered
• Raisins and Halloween candy corn (optional)

Directions:

FOR CAKE:
PREHEAT oven to 350º F. Grease and flour two
8- or 9-inch-round cake pans.

COMBINE cake mix, pumpkin, eggs, water, vegetable
oil and pumpkin pie spice in large mixer bowl until
moistened. Beat for 2 minutes or until thoroughly
mixed. Pour batter into prepared pans.

BAKE for 30 to 35 minutes or until wooden pick
inserted in center comes out clean. Cool in pans
on wire racks for 10 minutes; remove to wire racks
to cool completely. Frost with Cream Cheese Frosting.

FOR CREAM CHEESE CROSTING:
BEAT cream cheese, margarine and vanilla extract
in small mixer bowl until light and fluffy. Gradually
beat in sugar. Spread between layers and on top and
side of cake.

TO GARNISH:
FORM licorice strings into ghost shapes; press into
side of frosted cake. Use Raisinets for eyes. Arrange
candy corn between ghosts on side and around top
edge of frosted cake.