BLACK CAT FOR HALLOWEEN RECIPES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round cake pans.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate or freeze cake 30 to 60 minutes or until firm.
• Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake as shown in diagram; arrange pieces on serving tray. Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining frosting. Use yellow fruit snacks or gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.

Steps:

• Preheat oven to 350°F.
• Mix flour, baking powder and salt in a large bowl.
• Set aside.
• Beat sugar and butter in a large bowl with electric mixer on medium speed until light and fluffy.
• Add eggs and vanilla; mix well.
• Gradually beat in flour mixture on low speed until well mixed.
• Add chocolate; mix well.
• Roll out dough on a lightly floured surface to 1/8-inch thickness.
• Cut out rounds with 2 1/2-inch round cookie cutter.
• Place 2 inches apart on ungreased baking sheets.
• Bake 10 to 12 minutes or until cookies are set.
• Cool on baking sheets 1 minute.
• Remove to wire racks; cool completely.
• Tint frosting black with 1/2 teaspoon black food color.
• Spread onto cooled cookies.
• To decorate cookies to resemble cat faces, use miniature candy-coated chocolate pieces for the eyes, jelly beans for the nose, gumdrops for the mouth, string licorice for the whiskers and cut-up chocolate wafers for the ears.