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Cat Cake Recipe

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This recipe for Cat Cake, by , is from The Ward Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Phyllis Ward

Category:
Category:

Ingredients:  
Ingredients:  
1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 cup of water
1/2 cup vegetable oil
3 eggs
1 1/2 containers Betty Crocker™ Rich & Creamy chocolate frosting
Tray or cardboard (20x14 inches), covered with wrapping paper and plastic food wrap or foil
2 yellow Betty Crocker® Fruit Gushers® fruit snacks, from a 5.4-oz box or 1 large yellow gumdrop
1 small black gumdrop
Black shoestring licorice

Directions:
Directions:
Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round cake pans.

In a large bowl, beat cake mix, water, oil, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate or freeze cake 30 to 60 minutes or until firm.

Using a serrated knife, cut rounded top off cake to level surface; place cut side down. Cut the cake as shown in the diagram; arrange pieces on a serving tray. Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining frosting. Use yellow fruit snacks or gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes, and front paws. Store loosely covered.

 

 

 

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