Holiday Snowman Cake

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

In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 2 tablespoons red, green and white candy sprinkles. Divide batter evenly between pans.

Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edges of pans to loosen cakes. Remove from pans to cooling rack. Cool completely, about 1 hour. Trim off rounded tops of cake layers, if necessary.

Place one cake layer on serving plate, bottom side down. Spread 2/3 cup frosting on top; top with second cake layer. Frost top and side of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes to set.

In small bowl, place 3 tablespoons of the frosting; stir in food color to desired color. Fit decorating bag with 1/2-inch star piping tip; fill with 1/4 cup of the untinted frosting. Set green colored frosting and filled decorating bag aside.

Remove cake from refrigerator. Using remaining 1 cup untinted frosting, spread around side and two-thirds of the top of cake. Sprinkle frosted top with sugar (use photo as a guide).

To decorate snowman’s face: For hat, spread green frosting on remaining top third of cake. Using decorating bag, pipe brim for hat. Place 2 candies for eyes. Press gumdrop to form pointed nose; place in center of cake. Slightly flatten marshmallow; place at top of cake for pom pom. Squeeze writing gel in half circle under nose for smile (use photo as a guide).

Press red, green and white holiday confetti sequins along bottom edge of cake. Sprinkle remaining sequins on brim of hat.

Store loosely covered at room temperature.