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Piano Cake

Piano Cake
  • Prep 40 min
  • Total 3 hr 30 min
  • Servings 12
White and dark chocolate bars are "key" to decorating this piano cake baked from an easy mix.
Updated August 25, 2011

Ingredients

  • 1 box Betty Crocker™ Super Moist™ 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

Steps

  • 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.

  • *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 Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
230
Total Fat
25g
38%
Saturated Fat
9g
44%
Trans Fat
3 1/2g
Cholesterol
50mg
17%
Sodium
420mg
17%
Potassium
210mg
6%
Total Carbohydrate
73g
24%
Dietary Fiber
0g
0%
Sugars
54g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
8%
8%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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