Ouija Board Cake

Directions

1. Preheat the oven to 350°F. Keep the printed frosting sheet flat in the refrigerator to prevent creasing until needed.
2. Grease and flour a 12x17-inch jelly roll pan. Prepare the devil's food cake mix according to package instructions, but substitute hot water for regular water to enhance the cocoa flavor. Stir in mini chocolate chips, spread the batter evenly in the pan, and bake as directed until a toothpick inserted into the center comes out clean. Let the cake cool completely.
3. In a large bowl, combine the refrigerated sugar cookie dough with 1/4 cup all-purpose flour using your hands; this helps the cookies hold their shape. Roll out the dough and cut it into triangular shapes with a hole in the center, resembling a Ouija planchette. Place on a parchment-lined baking sheet and bake for 10 minutes, until lightly golden. Allow the cookies to cool—if needed, use a knife to carve out the center hole after cooling.
4. In a large bowl or stand mixer, beat 1 stick of softened butter until light and fluffy, about 2 minutes. Add 4 cups powdered sugar on low speed until combined, then mix in 1/4 cup milk, 1/4 cup caramel, and 1/2 teaspoon kosher salt. Spread the frosting evenly over the cooled cake.
5. Carefully peel the printed frosting from its parchment backing. To avoid wrinkles, loosely drape it over a rolling pin or have a friend help hold it straight. Center the frosting sheet on the cake and gently pat it down. Let it set for a few minutes, then serve with the sugar cookie planchettes.