Pumpkin Spice Ghost Cake

This recipe was featured in a Halloween email from the www.verybestbaking.com website. You have to check out the picture to understand about the garnish instructions. Looks and sounds incredible!

• Ready In: 55 mins
• Serves: 12
• Yields: 2 9 inch pans

Ingredients

• FOR THE CAKE

• 1 (18 1/4ounce) package  spice cake mix or 1 (18 1/4ounce) package  carrot cake mix
• 1  cup canned pumpkin, Libby's 100% Pure Pumpkin
• 3  large eggs
• 1⁄3 cup water
• 3  tablespoons  vegetable oil
• 1  teaspoon pumpkin pie spice

• FOR THE CREAM CHEESE FROSTING

• 2 (3 ounce) packages cream cheese, softened
• 2  tablespoons margarine, softened or 2  tablespoons butter
• 1 1⁄2 teaspoons vanilla extract
• 4  cups powdered sugar

Directions

1. FOR CAKE: PREHEAT oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.
2. 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.
3. 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.
4. FOR CREAM CHEESE FROSTING: 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.
5. TO GARNISH: *Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional) - 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.