16 oz. thin spaghetti
1/4 cup walnuts
1/4 lb. cream cheese (4 oz.), cut into cubes
1 cup fresh basil leaves
3 cups fresh spinach leaves
1/2 cup evaporated milk
2 cloves garlic, chopped
1 tbsp. chopped onion
1 tsp. salt
2 tbsp. olive oil
Grated Parmesan cheese
2 cups grilled chicken or steak, cut in strips (optional)

1 can condensed milk
3 eggs
3/4 cup coconut milk
1 cup yellow corn flour
1/2 cup oil
1 drained can corn
1 heaped tsp baking powder

8 ounces (2 sticks) unsalted butter, softened, plus more for pan
4 cups cake flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned solid-pack pumpkin
Bleeding Chocolate Glaze, recipe below
Espresso Shortbread Headstones, recipe below
1 tablespoon ground ginger

For cake:
2 cups flour
2 cups sugar
1/4 teaspoon salt
2 sticks butter
4 heaping tablespoons cocoa
1 cup boiling water
1/2 cup buttermilk
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

For icing:
1/2 cup finely chopped pecans
1 3/4 sticks butter
4 heaping tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar

16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 Tbsp. pecan pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) Jell-o vanilla flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) cool whip whipped topping, thawed, divided

2 each 7 3/4-by-5 5/8-inch, 10 3/4-by-7 5/8-inch, 13-by-9 7/8-inch, and 16 1/2-by-12 3/8-inch oval layers chocolate and mocha Marble Cake, see below
4 pieces corresponding-size 3/16-inch thick foam board
2 recipes Swiss Meringue Buttercream, see below
12 pints rolled fondant
Cornstarch, for dusting
Gel-paste food coloring in pink and brown
1 oval cake board, 20 by 15 1/2 inches
28 wooden dowels, 1/4-inch diameter, 4 1/8 inches long
Unsweetened cocoa powder, for dusting
Modeling Chocolate, see below
1/2 recipe Royal Icing, see below
Caramel Sauce, (You will need nineteen batches of caramel sauce to serve 150 guests), see below
Fondant Amounts (Approximate): 7 3/4-inch tier, 2 pounds; 10 3/4-inch tier, 2 1/2 pounds; 13-inch tier, 3 1/2 pounds; 16 1/2- inch tier, 4 pounds