1 (18.5 oz.) pkg. yellow cake mix with pudding
1 c. water
3 eggs
1/3 c. salad oil
1 (7.2 oz.) pkg. fluffy white frosting mix
1 c. water
2 sugar cubes
Licorice string
1 tsp. lemon extract
Heat oven to 350 degrees. Generously grease baking pan with shortening, using pastry brush. Sprinkle a little flour into the pan and shake gently from side to side until flour coats the bottom and sides. Empty out remaining flour.
Prepare the cake mix as directed on package. (When you break the eggs, crack each in the middle and pour out the egg. Then save the 2 best shell halves. Wash these halves and turn upside down to dry.) After mixing, pour the batter into the greased and floured pan.
Bake in 350 degree oven for 35 to 40 minutes or until wooden pick inserted in the center comes out clean. Cool the cake 10 minutes on rack, then remove from the pan to tray.
After the cake is cool, measure across one short edge of the cake and mark the center with a wooden pick. Measure 4 inches down each long edge and mark with picks. Prepare the frosting as directed on package.
Cut the cake between the center wooden pick and side picks in a curve to make a rounded top for the ghost's head. Slide the cut corners down the sides to about the center of the cake. Turn the corners so the cut sides are up, to make arms that look as if they're reaching out for you. Attach the arms to the sides of the cake with some of the frosting, using spatula.
Frost the cake with the spatula. Place the 2 egg shell halves round sides down on cake for eyes. Place 1 sugar cube in each shell half. Make a mouth of licorice string.
Just before serving, pour 1/2 teaspoon lemon extract over each sugar cube. Ask someone older to light them for you. Lights off--it'll be spooky!
