Ingredients

1

                        box Betty Crocker™ Super Moist™ chocolate fudge cake mix

Water, vegetable oil and eggs called for on cake mix box

1

                        container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting

8

oz dark cocoa candy melts or coating wafers

12

sugar-style ice cream cones with pointed ends

Assorted Halloween candy sprinkles or nonpareils

12

thin chocolate wafer cookies

1

bag (16 oz) green or dark green candy melts or coating wafers

1

tube (4.25 oz) Betty Crocker™ green decorating icing

4

pull-and-peel black or red licorice twists, separated, cut into 2 1/2-inch pieces

24

candy-coated chocolate candies

12

pieces candy corn

Preparation

Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool 10 minutes; remove cake from pan to cooling rack. Cool 15 minutes.

Line cookie sheet with waxed paper. In large bowl, crumble cake. Add chocolate frosting; mix well with back of spoon. Use ice cream scoop to scoop cake mixture into 2 1/2-inch balls onto cookie sheet. Freeze about 15 minutes or until firm. Refrigerate to keep chilled.

In medium microwavable bowl, microwave dark cocoa candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Using small food-safe brush, brush melted chocolate coating over each ice cream cone to coat completely; decorate as desired with sprinkles before coating hardens. Dip open end of each ice cream cone into remaining melted chocolate coating; place dipped end of each cone onto a chocolate wafer cookie, pressing lightly, to form hat and brim. Let stand until set.

In medium microwavable bowl, microwave green candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Place 1 cake ball on a fork; dip cake ball into melted green coating to cover. Gently tap off any excess coating. Place coated ball on cookie sheet; top with 1 chocolate-coated cone hat, pressing gently. Repeat with remaining cake balls and cone hats. Let stand until set.

Squeeze icing from tube onto bottom edge of each chocolate wafer cookie; attach licorice pieces with icing to form hair (about 12 pieces licorice per cake ball). Use icing to attach 2 chocolate candies in front of each ball for eyes and 1 piece candy corn for nose.