Halloween Kitty Cake

1 (18.25-oz.) package pudding-included chocolate cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
1 (16 ounce) can chocolate frosting
2 green gumdrops
2 small pieces black licorice
2 miniature milk chocolate covered peanut butter cups
1 red or pink gumdrops
1 (4-inch) strip red chewy fruit snack roll by the foot
1 foil-wrapped chocolate coin
2 pieces uncooked spaghetti

Prepare and bake cake mix as directed on package in two 9-inch round cake pans using water, oil and eggs. Cool 45 minutes or until completely cooled.

Place cooled cake rounds side by side with sides touching on 18 x 11-inch serving platter or foil-covered cardboard. From 1 cake round, cut crescent-shaped piece from outer edge for tail; remaining portion of cake round is the head. Cut 2 small triangles from each end of "tail;" place on top of "head" for ears. Place "tail" to side of "body," trimming to fit as needed.

Spread frosting over cake. (If frosting is difficult to spread, heat frosting for a few seconds in microwave.) Cut green gumdrops and place on "head" for eyes; top with licorice pieces. Place peanut butter cups and red gumdrop on "head" for "nose". Place strip of fruit snack around "neck" for collar; add chocolate coin for tag. Break each piece of spaghetti into 3 equal pieces; insert at an angle next to "nose" for whiskers.

High Altitude (3500-6500 ft) See package for directions.

Nutrition Information: 1 Serving (1 Serving) Calories 420 o (Calories from Fat 170), Total Fat 19g o (Saturated Fat 5g, Cholesterol 55mg; Sodium 420mg; Total Carbohydrate 59g o (Dietary Fiber 1g, o Sugars 41g), Protein 4g;

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 10%;

Exchanges: 1 Starch; 3 Fruit; 4 Other Carbohydrate; 3 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph courtesy of Pillsbury.