1Preheat oven to moderate, 180 C. Lightly grease a 20 cm square cake pan. Line with baking paper, 2 cm above edges.
2In medium saucepan combine butter and half chocolate. Stir over low heat until melted. Cool 10 mins.
3In a bowl, combine flour, sugar, coconut, apricots, eggs and butter mixture. Pour half combined mixture into another bowl and mix in orange colouring.
4Dollop plain and coloured mixture alternately into lined pan, then drag a skewer back and forth to swirl together.
5Bake 25 to 30 mins, until cooked when tested. Cool for 5 mins, transfer to a wire rack to cool completely.
6Trim edges, cut into 16 small squares. Melt remaining chocolate. Spoon a little on top of each cake, top with a marshmallow. Spoon over more chocolate, allowing it to drip down. Press on M&M's for eyes. Allow to set.
TIP: Store prepared ghosts in an airtight container for 3 to 4 days.
Photo: Rob Shaw/bauersyndication.com.au