• Preheat oven to 350 F for metal or glass pans, or 325 F for dark or coated pans. Grease sides and bottom of a 9 x 13-inch cake pan. Flour lightly. Set aside.
• Prepare cake mix according to boxed directions. Divide cake batter into two separate bowls. In one bowl, add cocoa powder and with an electric mixer, mix until smooth and creamy.
• Evenly spread the white cake batter on the bottom of the pan. Next, take the chocolate cake batter and spoon onto top of white batter. With a knife, swirl the batter back and forth.
• Bake for 25-30 mins or until a toothpick inserted in the center of the cake comes out clean.
• Remove cake from oven and cool completely.
• Pour gelatin in a small bowl and add boiling water. Stir until gelatin dissolves. Stir in ice cold water to the mix.
• With a wooden skewer or meat fork, poke holes in the cake about 2 inches apart. Slowly pour the gelatin over the cake. Refrigerate for 2-3 hours before frosting.

For frosting:

• With an electric mixer, beat butter until creamy and fluffy. Add powdered sugar, cocoa, milk, and vanilla and beat on low and slowly increase to high speed until frosting is smooth and creamy. Cover and refrigerate until ready to use.
• Top with candy pumpkins