Coffin Cake

Heat oven to 325 degrees F. Coat a 9- by 5- by 3-inch loaf pan with baking spray.

Beat cake mix, eggs, buttermilk and oil in large bowl with mixer on low speed 1 minute until blended; increase speed to medium and continue to beat 2 minutes or until batter is smooth. Spread batter in prepared pan. Place pan on a baking sheet.

Bake 1 hour and 10 minutes, or until a wooden toothpick inserted in center comes out clean (as the cake bakes, it will mound high above the top edge of loaf pan). Cool completely in pan on wire rack.

Remove cake from pan; place rounded side up on a cutting board. Trim off most of the rounded top of the cake. Using the photo as a guide, trim the loaf into a coffin shape, where the head end of the coffin is slightly wider than the foot end.

Using a serrated knife, carefully cut off an even 1-in.-thick horizontal layer from the top of the cake (this will be the coffin lid). Place the coffin lid on a wire rack set over wax paper. Place the coffin bottom on a separate wire rack over wax paper.

Spoon chocolate frosting into a microwave-safe bowl; tint black with the black food color. Microwave on high 10 to 15 seconds, stirring once, just until a thin glaze consistency. Pour some of the glaze over the coffin lid to cover, letting excess frosting drip onto wax paper.

Using a small icing spatula, frost the sides only of the coffin bottom with glaze. Transfer the coffin bottom from the rack to a cake plate using 2 spatulas. Using the photo as a guide, decorate the top edge of the coffin bottom with red candies, attaching them to the edge with frosting.

Using 2 spatulas, carefully lift coffin lid off wire rack and place on coffin bottom, slightly askew. Decorate the top edge of the coffin lid with sunflower seeds. Make an RIP on coffin lid using the bone sprinkles. Refrigerate cake to set the glaze. Rest cake on wafer cookie crumbs.