Poppin' Up Happy Birthday Cake

 

1

box Betty Crocker® SuperMoist® yellow cake mix

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

2

containers Betty Crocker® Rich & Creamy creamy white frosting

Tray or cardboard (24x16 inches), covered with wrapping paper and plastic food wrap or foil

Red pull-and-peel licorice

1/4

bar (4-oz size) white chocolate

Betty Crocker® blue decorating icing (from 4.25-oz tube)

2

cups popped microwave kettle corn popcorn

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 8-inch round cake pan with baking spray with flour. Grease and flour bottom and sides of 11x7-inch glass baking dish (do not use baking spray). Make cake batter as directed on box. Pour 1 1/3 cups batter into 8-inch round pan and remaining batter into 11x7-inch baking dish.
• 2 Bake shiny 8-inch pan 23 to 28 minutes (dark or nonstick 8-inch pan 26 to 33 minutes) and 11x7-inch dish 34 to 38 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan and baking dish to cooling racks. Cool completely, about 30 minutes.
• 3 Cut 8-inch round cake crosswise in half. Spread 2 tablespoons frosting over top of 1 cake piece. Top with second cake piece.
• 4 Cut wedge shape from each long side of 11x7-inch cake, so cake is 4 inches wide at one end and 7 inches wide at other end. On tray, place larger cake piece with 4-inch end at one end of tray. Place stacked rounded cake at 7-inch end of cake on tray. This cake is the kettle corn. Freeze 1 hour before frosting to reduce crumbs.
• 5 Spread desired amount of remaining frosting over entire cake. Peel 5 sections of licorice apart; arrange lengthwise on popcorn bag.
• 6 Place white chocolate bar on center of popcorn bag. Write "Happy Birthday" on bar with decorating icing. Press kettle corn onto top of cake. Store loosely covered.