A SPOOKY GRAVEYARD CAKE!!! BOO!

  Last Halloween I was going  to a neighborhood Halloween party, so I found the Graveyard cake recipe to take to the party..  I really wasn't into baking cupcakes then, so I decided on the cake.  The cake is baked in a 9X13 pan, putting on a light chocolate glaze, and topping the cake with crushed Oreo cookies for the dirt. Some of you may recognize the cake recipe as "Chocolate Sheet cake", or "Texas Sheet Cake".  I have made the cake recipe hundreds of times, but never in a 9X13 pan.  I always used a 10X15x1 or jelly roll pan. The cake recipe turned out perfectly.

Now comes the 'Spooky" part.  You can use Milano cookies  for tombstones and decorate with sayings or names in frosting.  I bought Peeps ghosts, instead of whipped topping ghosts, because I new that the cake would be sitting out at the party.  I really don't do scary, I don't even watch scary movies, or TV programs,and you would never see me at a haunted house, so I didn't put on the gummy worms, eew!  Candy corn and pumpkins complete the graveyard.  Did I mention previously that I love candy corn:).  Here is the recipe that I adapted from  Taste of Home.   HAPPY HALLOWEEN!!!!

 Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter
• 1 cup water
• 1/4 cup baking cocoa
• 1/2 cup sour cream
• 2 eggs
• 
  FROSTING:
• 1/4 cup butter
• 3 tablespoons milk
• 2 tablespoons baking cocoa
• 2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 18 cream-filled chocolate sandwich cookies
• Green and brown decorator's icing or gel
• 9 cream-filled oval vanilla sandwich cookies
• 1 cup whipped topping-I didn't use
• Pumpkin candies and gummy worms, optional I didn't use gummy worms

Directions

• In a bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, combine butter, water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs.
• Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes.
• Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat; stir in sugar and vanilla. Pour over warm cake.Crush chocolate cookies; sprinkle over frosting while still warm. Cool completely.
• For tombstone, use icing to decorate vanilla cookies with words or faces; place on cake. For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired or use Peeps ghosts. Refrigerate for at least 1 hour, if you make whipped topping ghosts. Just before serving, add pumpkins and gummy worms if desired. Yield: 16 servings.