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Elephant Cake

Name: Elephant Cake
Prep time: 35 min
Total time: 3 h 35 min
Yield: 16
Ingredients: 1 box Betty Crocker™ Super Moist™ yellow cake mix; Water, vegetable oil and eggs called for on cake mix box; Tray or cardboard (18x14 inches), covered with paper and plastic food wrap or foil; 2 containers Betty Crocker™ Rich & Creamy or Whipped vanilla frosting; Food color; 2 small round chocolate-covered creamy mints; 4 large black gumdrops

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Prep 35 min
Total 3 hr 35 min
Servings 16

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This cake is so versatile—think jungle-themed birthday, baby shower or circus party.

By Betty Crocker Kitchens

Updated Mar 23, 2016

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard (18x14 inches), covered with paper and plastic food wrap or foil
2 containers Betty Crocker™ Rich & Creamy or Whipped vanilla frosting
Food color
2 small round chocolate-covered creamy mints
4 large black gumdrops

Make With

Betty Crocker Cake Mix

Steps

1

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray.
2

Make and bake cake mix as directed on box for 8-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cakes 30 minutes to 1 hour or until firm.
3

Use diagram (template can be found under the Tips below) as a guide to shape the elephant. Cut 1-inch slice from edge of cake about 2 inches into cake. Cut small inverted U-shape piece for trunk. Place body on tray. From remaining cake, shape trunk from U-shape head piece and tail from the trimmed sections. Arrange trunk and tail pieces next to body. Repeat with remaining cake, turning diagram over to allow elephants to face each other.
4

Spoon frosting into large bowl. Stir in enough food color until desired color. Spread thin layer of frosting over cake pieces to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
5

Frost entire cake with remaining frosting. Add mints for eyes. Press 2 of the gumdrops together; on sugared surface, roll gumdrops with rolling pin to form large thin sheet. Repeat with 2 more gumdrops. Trim each gumdrop sheet as in diagram to look like ears. Press ears into frosting on elephant to attach. Cut toe shapes from scraps of gumdrop sheet. Place on bottom of elephant legs.

The cake is super cute and easy to make thanks to our cake-cutting template.

Tips from the Betty Crocker Kitchens

tip 1
Change the colors of the frosting to match the theme of the party.
tip 2
Refrigerating or freezing the cake makes it sturdier to frost, thus easier to do!
tip 3
Hosting a smaller party? Just make one elephant cake. Wrap and freeze the second cake for up to 2 months.

Nutrition

550 Calories, 23g Total Fat, 2g Protein, 84g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 550

Calories from Fat: 200

Total Fat: 23g; 35%

Saturated Fat: 5g; 24%

Trans Fat: 4 1/2g

Cholesterol: 45mg; 16%

Sodium: 430mg; 18%

Potassium: 65mg; 2%

Total Carbohydrate: 84g; 28%

Dietary Fiber: 0g; 0%

Sugars: 3g

Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 8%; 8%

Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;