Ouija Board Cake

1. Stage

Preheat the oven to 350°. Store the frosting sheet in the fridge—flat, so it doesn’t bend or crease—until you’re ready to apply it.

2. Stage

Make the Sheet Cake: Grease and flour a 12"-x-17" baking sheet with edges or jelly roll pan. In a large mixing bowl, prepare cake mix according to package instructions, using hot water in place of regular water (this helps make the cocoa powder bloom, increasing the flavor). Once the batter is combined, fold in chocolate chips and pour in an even layer on the baking sheet. Bake according to package instructions, or until a toothpick inserted into the center of the cake comes out clean. Set aside to cool.

3. Stage

Make the Sugar Cookie Planchettes: Combine cookie dough and flour in a large bowl, using your hands to combine. (This helps the cookies hold their shape, so they won’t spread when baked.) Roll out the dough and cut it into triangular shapes with a hole in the center, like the planchette that’s used to point to the letters on a Ouija board. Place cookies on a parchment-lined baking sheet. Bake for 10 minutes, or until lightly golden. Set aside to cool. (Note: You can also wait until the cookies have cooled and hardened to carve out a circle using a knife, like we did in the video.)

4. Stage

Make the Caramel Frosting: In a large bowl or stand mixer, beat butter until light and fluffy, about 2 minutes. Add powdered sugar, beating on the lowest speed until combined, then beat in milk, caramel, and salt. Pour caramel frosting on top of cake, using a butter knife to smooth into an even layer.

5. Stage

Carefully peel printed frosting from its parchment backing. You may need to loosely drape it over a rolling pin to keep it from getting bunched up. (Or have a friend help you unpeel it and hold it straight.) Gently place it on top of the cake, centered, and use your hand to pat it down gently. Give it a few minutes to set, then serve with the sugar cookie planchettes.