Snowman Coconut Cake

 

1

box Betty Crocker® SuperMoist® white cake mix

Water, vegetable oil and egg whites called for on cake mix box

2

candy canes, unwrapped

2

flat-bottom ice-cream cones

Vanilla-flavored candy coating (almond bark), melted

1

container Betty Crocker® Rich & Creamy vanilla frosting

1

bag (7 oz) coconut (about 2 2/3 cups)

5

large black gumdrops

1

large orange gumdrop

7

small black gumdrops

1

roll Betty Crocker® Fruit by the Foot® chewy fruit snack (any red flavor)

2

creme-filled chocolate sandwich cookies

Black shoestring licorice

2

pretzel rods

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for two 8- or 9-inch round pans.
• 2 Cover 18x10-inch tray or cardboard with foil. To make ice skates, attach candy cane to each cone using melted candy coating; let stand until set. Arrange cake rounds with sides touching on tray. Frost with frosting. Sprinkle with coconut, pressing gently so it stays on frosting.
• 3 Use large black gumdrops for eyes and buttons, large orange gumdrop for nose, small black gumdrops for mouth and fruit snack roll for scarf. Place cookie on each side of head for earmuffs; attach with shoestring licorice. Arrange pretzel rods for arms and cones for ice skates. Store loosely covered.