Frankenstein Cake

Looking for a creative dessert? Then check out this Frankenstein cake – perfect for Halloween. MORE+ LESS-

By Pillsbury Kitchens

August 27, 2010

box (1 lb 2.25 oz) white cake mix with pudding

Water, vegetable oil and egg whites called for on cake mix box

1/4

teaspoon green paste icing color (not liquid food color)

container (1 lb) vanilla creamy ready-to-spread frosting

1/2

cup chocolate creamy ready-to-spread frosting (from 1-lb container)

large marshmallow

large orange gumdrop

large red gumdrops

Candy corn

Chocolate candies

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1

Heat oven to 350°F (if using dark or nonstick pans, heat oven to 325°F). Spray bottom only of 13x9-inch pan with cooking spray.In large bowl, beat cake mix, water, oil, egg whites and 1/8 teaspoon paste icing color with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan. Bake 26 to 31 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
2

Stir remaining 1/8 teaspoon paste icing color into vanilla frosting until well blended. Frost cooled cake with green frosting.
3

Spoon chocolate frosting into small resealable food-storage plastic bag; seal bag. Cut small hole in one bottom corner of bag. Squeeze bag to pipe frosting onto 2 to 4 inches of one short end of cake to resemble hair around face. (See photo.)
4

Cut 1 marshmallow in half crosswise; place on cake to for eyes. Shape orange gumdrop for nose. Cut one red gumdrop in half crosswise; place on top of marshmallows for irises of eyes. Use chocolate frosting to add pupils to eyes, and big scar with stitches across forehead and cheek. Flatten remaining gumdrop into mouth; place on cake and add candy corn teeth. Make bolts with chocolate candies.

Paste food color is much more vibrant and intense than liquid food color, and doesn't thin out frosting as much as liquids do. Look for paste food color in the cake decorating section of department or craft stores.