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Santa Claus Cake

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  • 50 min prep time
  • 2 hr 15 min total time
  • 10 ingredients
  • 12 servings
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Looking for a yummy dessert? Then check out this cake made in creative Santa shape – perfect for Christmas celebration.

Ingredients

Cake

1
box (1 lb 2.25 oz) yellow cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box

Frosting and Decorations

1
large marshmallow
1
container (1 lb) vanilla creamy ready-to-spread frosting
1/2
cup flaked coconut
1
to 2 tablespoons red sugar
1
teaspoon red edible glitter
1
large green gumdrop, halved
1
miniature marshmallow
3
strands pull-apart red licorice twists

Steps

  • 1 Heat oven to 350°F (or 325°F for dark or nonstick pan). Generously grease 13x9-inch pan with shortening; lightly flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally.
  • 2 Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Carefully remove cake from pan to cooling rack. Cool completely, about 45 minutes.
  • 3 Cover 22x12-inch piece of heavy cardboard with foil. Cut and assemble cake pieces on foil-covered cardboard as shown in diagram.
  • 4 Frost large marshmallow with vanilla frosting; dip in coconut. Set aside. Frost assembled cake with remaining vanilla frosting. Sprinkle red sugar on cake for top of hat; sprinkle red edible glitter on top of red sugar. Sprinkle coconut on cake for border of hat and beard.
  • 5 Place large coconut-coated marshmallow on top of hat for tassel. Place gumdrop halves, sugar-side-up, on cake for eyes, mini marshmallow for nose and red licorice twists for mouth. Sprinkle red sugar on cake for cheeks.
  • 1 Heat oven to 350°F (or 325°F for dark or nonstick pan). Generously grease 13x9-inch pan with shortening; lightly flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally.
  • 2 Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Carefully remove cake from pan to cooling rack. Cool completely, about 45 minutes.
  • 3 Cover 22x12-inch piece of heavy cardboard with foil. Cut and assemble cake pieces on foil-covered cardboard as shown in diagram.
  • 4 Frost large marshmallow with vanilla frosting; dip in coconut. Set aside. Frost assembled cake with remaining vanilla frosting. Sprinkle red sugar on cake for top of hat; sprinkle red edible glitter on top of red sugar. Sprinkle coconut on cake for border of hat and beard.
  • 5 Place large coconut-coated marshmallow on top of hat for tassel. Place gumdrop halves, sugar-side-up, on cake for eyes, mini marshmallow for nose and red licorice twists for mouth. Sprinkle red sugar on cake for cheeks.

Expert Tips

Express your own "Santa artistry" by using minature marshmallows instead of coconut for the hat border and beard—or try something completely different.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
6g
30%
Trans Fat
4g
Cholesterol
55mg
18%
Sodium
400mg
17%
Potassium
70mg
2%
Total Carbohydrate
65g
22%
Dietary Fiber
0g
0%
Sugars
46g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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