For Halloween fun, bake this adorable Jack-o’-Lantern
Cake. Everyone will wonder how you did that!
Jack-O'-Lantern
Cake III
- 2 (18.25-ounce) boxes
Betty Crocker® SuperMoist® devil's food or white cake
mix
Water, vegetable oil and eggs or egg whites called for on cake
mix box
2 (16-ounce) containers Betty Crocker® Rich & Creamy
vanilla frosting
Yellow and red food color
1 green flat-bottom ice-cream cone
Betty Crocker® Fruit Roll-Ups® chewy fruit snack rolls
(any flavor)
- Heat oven to 325°F.
Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof
bowl. Make 1 box cake mix as directed on box, using water, oil
and eggs or egg whites. Pour batter into casserole.
- Bake devil's food cake
1 hour 10 minutes to 1 hour 20 minutes, white cake about 1 hour
10 minutes, or until toothpick inserted in center comes out clean.
Cool 15 minutes. Remove cake from casserole; place rounded side
up on cooling rack. Cool completely, about 1 hour. Make and bake
remaining cake mix using same casserole or bowl.
- With sharp knife, carefully
slice piece from top of each cake to make flat surface where
cakes will be placed together to form pumpkin shape. (Cake scraps
can be saved and added to another recipe such as pudding or trifle
if desired.)
- In medium bowl, place
frosting; tint with 9 drops yellow and 6 drops red food color
to make orange frosting. On plate, place 1 cake, rounded side
down. Spread 2/3 cup of the orange frosting over cake almost
to edge. Place second cake, rounded side up, on frosted cake
to make round shape. Frost entire cake with remaining orange
frosting.
- Trim ice-cream cone to
desired height for stem; place upside down on cake. Cut out eyes,
nose, mouth, vines and leaves from fruit snack rolls. Place on
frosted cake to form face. Store tightly covered at room temperature.
Makes 8 servings.
Do-Ahead Tip: You may want
to bake the cake a day ahead so there’s not a long wait
and those involved in the decorating are at their creative best.
Nutritional Information:
1 Serving: Calories 450 (Calories from Fat 190); Total Fat 21g
(Saturated Fat 6g; Trans Fat 3 1/2g); Cholesterol 55mg; Sodium
450mg; Total Carbohydrate 60g (Dietary Fiber 1g; Sugars 44g);
Protein 4g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 8%
Exchanges: 1 Starch; 3
Other Carbohydrate; 4 Fat Carbohydrate Choices: 4
Recipe and photograph are
provided courtesy of Betty Crocker Kitchens and General Mills.
