Piano Cake

Piano Cake

White and dark chocolate bars are "key" to decorating this piano cake baked from an easy mix.

Prep Time

40

Minutes

Total Time

3:30

Hrs:Mins

Makes

12

servings

1
box Betty Crocker® SuperMoist® cake mix (any flavor*)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard (15x12 inches), covered with wrapping paper and plastic food wrap or foil
2
bars (3.5 oz each) white chocolate candy
1
bar (1.55 oz) milk chocolate candy
1 1/2
containers Betty Crocker® Rich & Creamy chocolate frosting
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cake 30 to 60 minutes or until firm.
  2. Use serrated knife to cut cake as shown in diagram (for piano bench, cut 4 1/2x1 1/2-inch piece; cut horizontally in half to make bench lower than piano, if desired). Place cake on tray. Place about 2 tablespoons frosting in small resealable food-storage plastic bag. Frost cake with thin layer of frosting to set crumbs. Refrigerate or freeze 30 to 60 minutes to set frosting. Frost entire cake.
  3. Cut 1 bar white chocolate into 1 3/4x1/2-inch strips. From remaining bar, cut 2 1/2x1 1/2-inch piece for music. Cut milk chocolate into 1x3/8-inch pieces. Place white and milk chocolate pieces on cake for piano keys. Cut off tiny corner of bag with frosting; pipe frosting notes on white chocolate "music." Place above keys. Store loosely covered.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 530
    • (Calories from Fat 230),
  • Total Fat 25g
    • (Saturated Fat 9g,
    • Trans Fat 3 1/2g),
  • Cholesterol 50mg;
  • Sodium 420mg;
  • Total Carbohydrate 73g
    • (Dietary Fiber 0g,
    • Sugars 54g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 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;
    • 5 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.