1 (18.25 ounce) yellow cake mix, with pudding in mix
1 cup water
1 cup solid-pack canned pumpkin (not pumpkin pie filling)
2 teaspoons cinnamon
2 cups prepared whipped topping
1/4 cup chocolate syrup
4 (16-inch) black shoestring licorice, braided
Assorted Halloween candies and colored sprinkles, for garnish
Cookie spiders (see below)
Heat oven to 350 degrees F.
Chop cookies and set aside.
Mix cake mix, water, pumpkin, eggs and cinnamon in large bowl with electric mixer
at low speed until moistened. Beat 2 minutes at high speed. Fold in 1 1/4 cups chopped
Pour batter into greased 10-inch fluted tube pan. Bake in preheated oven for
45 to 50 minutes or until a wooden pick inserted in center comes out clean. Let
cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Place cake flat-side up on serving dish. Combine whipped topping and chocolate
syrup. Frost top and sides of cake. Press remaining chopped cookies into cream on
side of cake.
Attach licorice for pot handle. Decorate cake with candies, colored sprinkles
and cookie spiders.