Preheat oven to 350 degrees F and line 2 8 inch round pans with parchment paper and spray the paper with a non stick cooking spray.

In a large mixing bowl, stir together the cake mix ingredients.

Pour the batter evenly into the prepared pans.

Bake for 35-40 minutes until a toothpick inserted into the centers comes out clean.

Let the cakes cool in the pan for 10-15 minutes and then carefully transfer them to wire racks to cool completely.

Beat the butter on medium speed with a hand held mixer or stand up mixer until the butter is smooth and creamy (2-3 minutes).

Add in the confectioner’s sugar, cocoa powder, 3 tablespoons of the heavy cream, vanilla extract and salt.  Mix on low speed until fully combined (approximately 1 minute).  Check the frosting consistency and add more heavy cream if needed.

Refrigerate until ready to use.

Melt the red, yellow and orange candy coating disks based on the package instruction and place them in piping bags.

Line a baking sheet with parchment paper.

Create the turkey feathers by piping thick dots of each color onto the parchment paper and then spread it out with a spatula to look like a feather.

Do this with the red, yellow and orange candy to make a variety of feathers.

Pipe a small triangle onto the parchment paper with the yellow candy for the turkey nose and pipe a turkey wattle with the red candy coating.

Allow the candy to sit at room temperature until fully set.

Place one of the cakes on a serving platter.

Top with the frosting.

Place the other cake on top and top with more frosting and spread frosting onto the sides of the cake.

Add the cake decorations onto the right before serving. Chill the cake prior to serving.

Push the feathers into the back on top of the cake.

Make the face on the turkey by placing the white candy disks, nose and wattle onto the front of the cake.

Add a black dot onto the white candy disks with the edible marker to make the eyes of the turkey.

Then the cake is ready to serve and enjoy!