White and dark chocolate bars are "key" to decorating this piano cake baked from an easy mix.
SAVE ON THIS RECIPE!
*For all chocolate and devil's food cake mixes, use only 1 cup of the water.
To make it easier to cut chocolate bars, have chocolate at room temperature. Heat a sharp knife in hot water and dry before cutting chocolate.
Pick up an extra white chocolate candy bar in case one breaks.
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.
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