Ingredients

2 cups all-purpose flour2 cups sugar1 teaspoon baking soda1/2 teaspoon salt1 cup butter1 cup water1/4 cup baking cocoa1/2 cup sour cream2 large eggsFROSTING:1/4 cup butter3 tablespoons whole milk2 tablespoons baking cocoa2 cups confectioners’ sugar1/2 teaspoon vanilla extract18 Oreo cookiesBlack decorator’s icing or gel9 cream-filled oval vanilla sandwich cookies1 cup whipped toppingPumpkin candies and gummy worms, optional

Preparation

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 13x9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted in 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. Crumble 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. Refrigerate for at least 1 hour. Just before serving, add pumpkins and gummy worms if desired.