Dinosaur Cake

 

1

box Betty Crocker® SuperMoist® yellow or devil's food cake mix

1

cup water

1/2

cup vegetable oil

3

eggs

Tray or cardboard (18x14 inches), covered with wrapping paper and plastic food wrap or foil

2

containers Betty Crocker® Rich & Creamy vanilla frosting

Betty Crocker® green gel food color

Assorted yellow round candies (candy-coated chocolate candies, candy coating wafers, chewy round candies)

Chocolate chips

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In 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. Divide batter between pans. Bake and cool cake as directed on box for 8- or 9-inch rounds. For easier handling, freeze cooled cake 45 minutes or until firm.
• 2 Cut 1 cake in half lengthwise, making 2 half-circles. Sculpt 1 half-circle into a head and the other half-circle into a tail. For body, cut 1-inch slice from edge of remaining whole cake. From cut edge, cut out a small inverted U-shaped piece. Place body on tray; arrange head and tail pieces next to body.
• 3 Spoon frosting into large bowl. Stir in enough food color until desired green color. Attach cake pieces with a small amount of frosting. Frost cake with a thin layer of frosting to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost entire cake.
• 4 Decorate with yellow candies. Add chocolate chips for eyes. Store loosely covered.