Witch Cauldron Cake

Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of three 8-inch round cake pans.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/3 cups batter into each pan.

Bake cakes 17 to 21 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

Place 2 tubs of frosting in a large bowl. Add about 1 teaspoon green food color and 2 drops yellow food color and stir to combine, adding more green food color as desired for the color you want.

Fit decorating bag with 1/2-inch round piping tip; fill with frosting. Place first cake layer on plate. Pipe around top edge of cake layer, forming a thick frosting border. Spread additional frosting over top of cake inside frosting border. Top with second cake layer; repeat border and filling with frosting. Place third cake layer on top; repeat with frosting. Pipe remaining frosting into mounds over top of cake, alternating sizes of mounds.

Decorate as desired using candy eyeballs and sprinkles on frosting mounds and side of cake. Store cake covered at room temperature.