Pirate Cake

Directions

• 1

  Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 1 (8-inch) and 1 (9-inch) round cake pan with shortening or cooking spray. Make cake mix as directed on box using water, oil and eggs. Pour into pans.
• 2

  Bake as directed. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
• 3

  Use serrated knife to cut 9-inch cake in half. One half will form body of pirate. From other half, cut that shape as shown in photo. Cut about a 1-inch edge off one side of 8-inch cake (flat edge will be top of pirate’s head); cut those and ears from cut-off edge piece. On tray, place cake pieces, using small amount of frosting to attach nose and ears. Cover; freeze 1 hour or until firm.
• 4

  Reserve 2 teaspoons chocolate frosting. Frost hat with remaining chocolate frosting. Mix 2/3 cup of the vanilla frosting with reserved chocolate frosting. With tinted vanilla frosting, frost head, ears and nose of pirate. Add mint patty for eye patch, marshmallow slice and gum ball for eye, and ring-shaped candy for earring.
• 5

  Frost body with remaining vanilla frosting. Cut fruit snack into shapes for shirt stripes, mouth and strap for eye patch; place on cake. Cut licorice to fit hat. Add gum for teeth and chocolate decors for whiskers. Store loosely covered at room temperature.