2 pkg. (3 oz. each) orange gelatin
1 cup boiling water
1/2 cup cold water
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 cup milk
1 tsp. vanilla extract
12 to 15 candy pumpkins
In a small bowl, dissolvee gelatin in boiling water; stir in cold water. With a meat fork or wooden skewer, poke holes in cake about 2-in. apart. Slowly pour gelatin over cake. Refrigerate for 2-3 hours.
For frosting, in a small mixing bowl, cream butter until fluffy. Beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Spread over cake; top with candy pumpkins. Cover and refrigerate until serving.