Cookin’ with Carolyn Ghost Cakes

Cookin’ with Carolyn Ghost Cakes
1/2 (12-oz) container ready-to-spread white frosting
1 (11-oz) package cream-filled chocolate cake squares ( like Little Debbie)
1 (0.68-oz.) tube black decorating gel
Microwave frosting in a microwave-safe-bowl at HIGH 30 seconds to 1 minute or until melted; stir until smooth. Let stand 2 minutes. Place 1 cup melted frosting in a gallon-size zip-top plastic bag. (Do not seal) Snip 1 corner of bag to make a small hole. Pipe frosting onto each cake square in the shape of a ghost, adding remaining frosting to bag as needed. Pipe 2 dots on each cake using black gel to form eyes. Enjoy!
Note: Easy if you start with an inverted “V” shape with a rounded top for the ghost. You can also make your own cake and cut into rectangles.