1. SIFT together the flour and cocoa. Place in a large bowl; add the butter, sugar, vanilla, eggs and milk and mix to combine. Spoon the mixture into 10 x ¼ cup capacity greased doughnut pans.
2. BAKE in a moderate oven 180°C for 12 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely. Store in an airtight container until required.
3. MAKE an orange icing with icing mixture, water and orange food colouring. Ice each cake and decorate with licorice teeth and icing eyes. Allow to set. Store in an airtight container until required.
Note: Make the icing thick enough so that you cannot see through it but soft enough to spread easily.