Gingerbread Castle Cake

 

1

box Betty Crocker® SuperMoist® spice cake mix

Water, vegetable oil and eggs called for on cake mix box

1

cup chocolate chips, melted

1/2

cup Betty Crocker® Rich & Creamy vanilla frosting

4

round peppermint candies

4

peppermint candy sticks

1/2

cup small gumdrops

3

spearmint gumdrop leaves

Betty Crocker® candy sprinkles and holly decors, if desired

Edible glitter, if desired

• 1 Heat oven to 325°F. Generously grease and lightly flour Nordic Ware® Castle Bundt® cake pan, or spray pan with baking spray with flour.
• 2 Make batter as directed on cake mix box. Pour batter into pan.
• 3 Bake 34 to 43 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Using a serrated knife, trim cake even with top of pan, if necessary. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
• 4 Place cake on 12- to 15-inch serving plate, tray or piece of cardboard covered with foil. Place melted chocolate chips in small resealable food-storage plastic bag; cut off tiny corner of bag. Pipe melted chocolate on cake to outline door and window panes.
• 5 Using small amount of frosting, attach round candies to 4 candy sticks; let dry. Place remaining frosting in corner of small microwavable resealable food-storage plastic bag. Seal bag; microwave on High 10 seconds. Cut off tiny corner of bag. Pipe frosting to decorate roof, tops of towers and windows. Decorate top and sides of castle with gumdrops. Place candy sticks (topped with round candies) on top of each tower; drizzle tops with frosting if desired. Add 2 spearmint leaves to front entrance. Roll remaining spearmint leaf and shape into wreath shape; attach to door with small amount of frosting. Decorate wreath and entrance with candy sprinkles as desired. Sprinkle edible glitter around entire castle and over top of castle to look like snow. Store loosely covered.