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2004-10-28, 10:00 a.m.

Here's the Pumpkin Carrot Ghost Cake recipe, from VeryBestBaking.com.

Ingredients:
� 1 pkg. (18 oz.) spice or carrot cake mix
� 1 cup LIBBY'S 100% Pure Pumpkin
� 3 large eggs
� 1/3 cup water
� 3 tablespoons vegetable oil
� 1 teaspoon pumpkin pie spice
� 2 pkgs. (3 oz. each) cream cheese, softened
� 2 tablespoons margarine or butter, softened
� 1 1/2 teaspoons vanilla extract
� 4 cups powdered sugar
� *Black string licorice, NESTL� RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)
Directions:
FOR CAKE:
PREHEAT oven to 350� F. Grease and flour two 8- or 9-inch-round cake pans.

COMBINE cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.

FOR CREAM CHEESE CROSTING:
BEAT cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.

TO GARNISH:
FORM licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.

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MAKE cream cheese frosting? *snort* Opening the plastic frosting container comes close enough to suit me. You really need only the first 6 ingredients, and I use milk instead of water.

As for pumpkin pie, I used the recipe on the Libby�s can (plain pumpkin, not the pie mix), and added a generous dash of nutmeg and allspice right along with the ginger, cinnamon, and clove.

As most everyone got second helpings last night, and no one is deceased as of this morning, I assume the cake and pies were just fine.

Brought to you today by Cooking With Sally.

Never eat the Salmon Mousse.

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