Preheat oven to 350 Spray half-dome pan with cooking spray.

In a large bowl, combine sugar, flour, cocoa powder, baking soda, baking powder, and salt.

Add in eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.

Stir in boiling water (batter will be thin and runny).

Pour into prepared cake pans.

Bake 20 minutes or until toothpick inserted in center comes out clean.

Cool 10-15 minutes in the pan before transferring to a cooling rack.

Once cooled completely, place cakes on a cutting board or flat tray, cover with plastic wrap and chill in the refrigerator for 1 hour. Make the decorations while the cakes chill.

Once cakes are chilled, use a sharp knife to cut a small half dome shaped piece out of one the top of each cake. Re-cover with plastic wrap and keep in the refrigerator until ready to assemble.

Lightly dust a flat surface with powdered sugar. Roll out a small chunk of black fondant and cut out 4 long strips.

Place the strips along the outer edge of the half dome pan so the fondant strips become curved. Let rest until cakes are chilled.

Line a small rectangle tupperware or baking sheet with wax paper. Remove ice cream from the freezer and press into prepared tupperware or baking sheet. Smooth the top, creating a flat layer of ice cream about ½ to 1 inch thick.

Place in the freezer to refreeze for about 1 hour. Once frozen, use a sharp knife to cut out ghost shapes. Press two chocolate chips into the ice cream for ghost eyes and refreeze until ready to assemble.

Remove cakes from the refrigerator.

Place an ice cream ghost on the seat of each doom buggy.

Dab a small amount of frosting onto the ends of the fondant strips. Place one strip across the front of the cake, to look like a safety bar. Press the ends of the fondant into the cake until they stick.