Halloween Pumpkin Cake

2 packages devil's food cake mix; batter prepared-- according to
-- package directions -- (18.25 ounces each)
1/2 teaspoon red food color
1/2 teaspoon yellow food color
2 containers -- (16 ounces each)-- white frosting
One 3-inch round sugar cookie
1 chocolate candy bar; (like Babe Ruth or -- $100,000 Bar)

Bake the cake batter in two Bundt pans, according to the package
directions. Let cool slightly, then remove from the pans and let cool
completely on a wire rack. While the cakes are cooling, in a medium-sized

bowl, combine the red and yellow food color with the white frosting,
mixing until the frosting turns bright orange. Place 1 of the cooled
cakes flat-side up on a serving platter and frost the top. Place the
second cake right-side up on the top of the first cake, lining up the
edges. Place the cookie in the center of the cake to cover the hole and frost
the cookie and the cake lightly with the orange frosting. (The ridges in the
cake should still be visible.) Place the candy bar on top of the cake, like a
stem. Serve or cover loosely until ready to serve.

NOTE: Use assorted goodies like gumdrops, candy corn, cookies, raisins,
miniature marshmallows or chocolate chips to decorate your pumpkin to look like
your favorite jack-o'-lantern.

NOTES : 20 to 24 servings

Yield: 1 serving