Ghost Cake

1. Prepare, bake, and cool cake as directed for 8- or 9-inch layers.

2. For trees, line a large baking sheet with waxed paper. In a small microwave-safe bowl microwave candy coating on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until completely melted. Place in a heavy resealable plastic bag; seal. Snip off a small piece from one corner. On the prepared baking sheet pipe 7 to 8 leafless trees, each 2 to 3 inches tall (make them thick so they won't break when hardened). Sprinkle trees with chocolate jimmies before candy coating sets. Chill in the refrigerator until set.

3. Prepare Meringue Frosting. Fill and frost cake with some of the Meringue Frosting.

4. For ghosts, spoon remaining Meringue Frosting into a pastry bag fitted with a large round tip. Pipe frosting in mounds on top of cake. Arrange two candies on each ghost for eyes.

5. To serve, carefully peel trees from waxed paper. Press trees into frosting on sides of cake.

Saucepan Marshmallow Frosting

1. Let egg whites stand at room temperature for 30 minutes. In a small saucepan combine egg whites, 2 tablespoons sugar, 1 teaspoon water, and 1/8 teaspoon cream of tartar. Heat and stir constantly over low heat for 10 to 15 minutes or until an instant-read thermometer registers 160°F.*

2. Immediately add egg white mixture to a very large bowl.** Add 1 1/2 cups sugar, 1/2 cup warm water, and 1/2 teaspoon cream of tartar. Beat for 7 minutes. Add 1 teaspoon vanilla. Beat for 6 to 8 minutes more or until stiff peaks form (tips stand straight).

Classic White Cake

1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread batter in prepared pan(s).

3. Bake in the preheated oven for 20 to 25 minutes for 9-inch pans or 30 to 35 minutes for 8-inch pans or 13x9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on racks. Or place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting

Classic Yellow Cake

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9×1 1/2-inch or 8×1 1/2-inch round cake pans or one 10-inch fluted tube pan, or grease one 13×9×2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, and salt; set aside.

2. Preheat oven to 375°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spoon batter into the prepared pan(s), spreading evenly.

3. Bake for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 40 to 45 minutes for 10-inch tube pan, 25 to 30 minutes for 13×9-inch pan, or until a wooden toothpick inserted near the center(s) comes out clean. Cool cake layers or tube cake in pan(s) on wire rack(s) for 10 minutes. Remove cake layers or tube cake from pan(s); cool completely on wire rack(s). Or place 13×9-inch cake in pan on a wire rack; cool completely. Frost with desired frosting.

Classic Chocolate Cake

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease the bottoms of two 8×8×2-inch square baking pans or 9×1 1/2-inch round cake pans. Line bottoms with waxed paper; grease and lightly flour pans. Or grease and lightly flour one 13×9×2-inch baking pan or 10-inch fluted tube pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spoon batter into the prepared pan(s), spreading evenly.

3. Bake for 35 to 40 minutes for 8-inch pans or 13×9-inch pan, 30 to 35 minutes for 9-inch pans, 45 to 50 minutes for 10-inch tube pan, or until a wooden toothpick inserted near the center(s) comes out clean. Cool cake layers or tube cake in pan(s) on wire rack(s) for 10 minutes. Remove cake layers or tube cake from pan(s); peel off waxed paper if present. Cool completely on wire rack(s). Or place 13×9-inch cake in pan on a wire rack; cool completely. Frost with desired frosting

To Store:

Loosely cover and store in the refrigerator for up to 24 hours.

*Tip:

Instant-read thermometers have a small indentation on one side of the metal probe. This indentation must be submerged in the egg white mixture when checking the temperature.

**Tip:

Once the egg white mixture reaches 160°F, immediately pour it into the bowl so the egg doesn't continue to cook. If it remains in the pan, the temperature will continue to increase and the mixture will begin to curdle and clump into pieces of cooked egg white.