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Treasure Chest Cake

Brimming with candy coins and jewelry, this rich cake is a clever addition to a pirate-themed party.

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  • prep time 35 min
  • total time 4 hr 50 min
  • ingredients 11
  • servings 15
 

Ingredients

1
box chocolate fudge cake mix
1
cup water
Vegetable oil and eggs called for on cake mix box
Tray, 24x20 inches, covered with wrapping paper and plastic food wrap or foil
Yellow and orange paste food colors
1
container rich & creamy white frosting
Red pull-and-peel licorice
Gold foil-covered chocolate coins
Candy necklaces
Round hard candies
Gummy ring, halved

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan--except use 1 cup water, the oil and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 2 From center of cake, cut one 3-inch crosswise strip (see diagram). Cut the strip diagonally in half to make two 9-inch triangular wedges. (Discard 1 cake wedge or reserve for another use.)
  • 3 On tray, place a 9x5-inch cake piece. Stir food colors into frosting to make golden yellow. Spread 1 tablespoon of frosting on 1 edge of triangular wedge of cake. Attach wedge, frosting side down, to 9x5-inch cake piece on tray, placing wedge along top edge of larger cake piece. Freeze all cake pieces 1 hour.
  • 4 Spread 1 tablespoon of frosting on top edge of triangular wedge of cake. Attach remaining 9x5-inch cake piece to cake wedge to look like partially opened treasure chest. To seal crumbs, frost cake with a thin layer of frosting. Refrigerate or freeze 30 to 60 minutes to set frosting. Spread remaining frosting evenly over entire cake. Pull fork through frosting to look like wood grain.
  • 5 Use pull-and-peel licorice to make handles and straps. Fill chest with chocolate coins, candy necklaces, and other hard candies. Add gummy ring half for clasp. Store loosely covered.
  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan--except use 1 cup water, the oil and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 2 From center of cake, cut one 3-inch crosswise strip (see diagram). Cut the strip diagonally in half to make two 9-inch triangular wedges. (Discard 1 cake wedge or reserve for another use.)
  • 3 On tray, place a 9x5-inch cake piece. Stir food colors into frosting to make golden yellow. Spread 1 tablespoon of frosting on 1 edge of triangular wedge of cake. Attach wedge, frosting side down, to 9x5-inch cake piece on tray, placing wedge along top edge of larger cake piece. Freeze all cake pieces 1 hour.
  • 4 Spread 1 tablespoon of frosting on top edge of triangular wedge of cake. Attach remaining 9x5-inch cake piece to cake wedge to look like partially opened treasure chest. To seal crumbs, frost cake with a thin layer of frosting. Refrigerate or freeze 30 to 60 minutes to set frosting. Spread remaining frosting evenly over entire cake. Pull fork through frosting to look like wood grain.
  • 5 Use pull-and-peel licorice to make handles and straps. Fill chest with chocolate coins, candy necklaces, and other hard candies. Add gummy ring half for clasp. Store loosely covered.

EXPERT TIPS

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Expert Tips

This treasure chest can be turned into a jewelry box for a princess party. Tint the frosting pink, and use colorful hard candies for gems and strings of candy for necklaces.

You can substitute a white cake mix for the chocolate. Make and bake as directed on white cake mix box for 13x9-inch pan. Cool as directed in recipe.

Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (Cake and Frosting Only)
Calories
400
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
2g
2%
),
Cholesterol
40mg
40%;
Sodium
330mg
330%;
Total Carbohydrate
43g
43%
(Dietary Fiber
0g
0%
  Sugars
29g
29%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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