1 cup chocolate frosting

1 tube black cake decorators gel

11 Pepperidge Farm Milano Cookies

44 gummy worms

Chocolate sprinkles

Prepare cake batter according to package directions. Spoon batter into 11 (1/2 pint) mason jars, until they are half full (not more). You do NOT need to spray jars with cooking spray. Wipe off any excess batter from inside or outside of jars. Place all filled jars on a large, rimmed baking sheet and bake for 25 minutes in a 325 F oven or until toothpick in the center comes out clean. Let the cakes cool completely.

Place chocolate frosting in pastry or Ziplock bag with a wide mouth pastry tip. Poke tip into the top middle of each cake and squeeze some frosting under the surface. It does not need to be a lot -- just enough to give a creamy center.

Poke 3 gummy worms into each cake. Spoon chocolate graham cracker crumbs over each cake and around gummy worms, completely covering the surface.

Pipe the letters RIP onto each Milano cookie with decorators gel and push each cookie into the cakes through the graham cracker crumbs.

Lay one more gummy worm on top of graham cracker crumbs for decoration. Sprinkle chocolate sprinkles over the top.

(Cathy Pollak runs her own vineyard and winery in the Willamette Valley of Oregon. She blogs about food and wine at noblepig.com. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. http://www.oneforthetable.com/.)