Ingredients
1 devil’s food or orange cake mix (regular size)1 teaspoon orange food coloring, optionalORANGE FROSTING:4-2/3 cups confectioners’ sugar1 cup butter, softened2 teaspoons vanilla extractOrange food coloring6 to 7 tablespoons 2% milkCHOCOLATE FROSTING:4 cups confectioners’ sugar2/3 cup baking cocoa, sifted1 cup butter, softened2 teaspoons vanilla extract6 to 7 tablespoons 2% milk10 peanut butter cups, finely choppedDutch-processed cocoa or confectioners’ sugar
Preparation
Prepare and bake cake mix according to package directions, using two 9-in. round baking pans. If preparing orange cake, add orange food coloring. Cool as package directs.
For bat design, cut a bat pattern from card stock. Wrap with foil.
For devil’s food cake, prepare orange frosting by beating confectioners’ sugar, butter, vanilla, food coloring and enough milk to reach a spreading consistency. For orange cake, prepare chocolate frosting by beating confectioners’ sugar, cocoa, butter, vanilla and enough milk for spreading.
Using a long serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Spread with 1 cup frosting; sprinkle with chopped candies. Top with remaining cake layer, bottom side up. Spread remaining frosting over top and sides of cake. Refrigerate until set, about 30 minutes.
Lay bat pattern on top of cake. Using a fine-mesh strainer, sift Dutch-processed cocoa or confectioners’ sugar over frosting. Lift pattern carefully to remove.
