CACTUS CAKE
My birthday cake was succulent! I "doctored up" two white cake mixes and baked them in 13- by 9-inch pans. When the cakes had cooled, I cut them into several pieces to put together a cactus shape.-Terri Newton, Marshall, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 30 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into two greased and floured 13x9-in. baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Level cake tops if necessary. Cut a 12x3-1/2-in. strip from one long side of one cake. Place the larger rectangle on a 20x18-in. covered board for cactus stem; place strip below it for the base. Round top corners of cactus stem. , Cut two 5-1/2-in. squares from second cake for cactus branches. Cut a 3-in. square from one corner of each 5-1/2-in. square. (Save remaining cake for another use.) Position one branch on each side of cactus stem. Round top corners of branches., In a large bowl, cream butter until fluffy. Gradually add confectioners' sugar; beat until smooth. Add vanilla and enough milk to achieve spreading consistency. Frost cake base with 1 cup frosting. Tint 1/4 cup frosting red; set aside. Tint remaining frosting green; frost cactus., Cut a small hole in the corner of a pastry or plastic bag; insert round tip #3 and fill with red frosting. Pipe "Fiesta" and wavy designs on top and sides of base. Decorate cactus with chocolate sprinkles; decorate base with M&M's.
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