Halloween Layer Cake

Directions

1. Heat oven to 350°F and coat four 9-inch round cake pans with cooking spray. In two separate large bowls, use a hand mixer to prepare the chocolate cake mix and the vanilla cake mix according to package directions.
2. Pour the batter into the prepared pans, making two chocolate layers and two vanilla layers. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let the cakes cool completely on a wire rack.
3. To make the frosting, beat the softened butter and half of the powdered sugar together in a large bowl with a hand mixer until smooth. Add the milk, vanilla, pumpkin spice, and remaining powdered sugar, and beat until light and fluffy. Stir in orange food coloring until you get a bright jack-o'-lantern orange.
4. For the ganache, heat the heavy cream in a small saucepan over low heat until it just starts to bubble. Place the chocolate chips in a medium heatproof bowl, pour the hot cream over them, and let sit for 2 minutes. Then whisk until smooth.
5. Assemble the cake by leveling each layer with a large serrated knife. Put a small dab of frosting on a cake plate or serving platter to hold the first layer in place, then set down the first vanilla cake layer.
6. Spread 1 cup of frosting evenly over the vanilla layer. Place a chocolate layer on top and frost with another cup of frosting. Repeat with the remaining vanilla and chocolate layers. Frost the entire outside of the cake with the remaining frosting.
7. Drizzle the ganache around the edges of the cake so it drips down the sides, then pour the rest on top and smooth it out with an offset spatula.
8. Decorate the cake to look like a graveyard: stick ghost Peeps onto skewers and insert them into the cake, break Milano cookies in half and place them like tombstones, and surround with crushed Oreos for dirt, sprinkles, candy corn, candy pumpkins, and candy eyeballs.