This is one of my favorite things to make for Halloween. Mostly it is just for the fun, its Halloweens version of Christmas’s Gingerbread House. Ingredients 2 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter 1 cup water 1/4 cup baking cocoa 1/2 cup sour cream 2 eggs FROSTING: 1/4 cup butter 3 tablespoons milk 2 tablespoons baking cocoa 2 cups confectioners’ sugar 1/2 teaspoon vanilla extract 18 cream-filled chocolate sandwich cookies Green and brown decorator’s icing or gel 9 cream-filled oval vanilla sandwich cookies 1 cup whipped topping Pumpkin candies and gummy worms, optional Directions In a bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, combine butter, water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat; stir in sugar and vanilla. Pour over warm cake. Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely. For tombstone, use icing to decorate cookies with words or faces; place on cake. For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired. Refrigerate for at least 1 hour. Just before serving, add pumpkins and gummy worms if desired.   Have fun and be creative and enjoy a spooktacular Halloween! Mommy Sara 1 888 430 2010