INCHWORM CAKE

Inchworm Cake image

Inch your way into a fun celebration with an easy-to-make and fun-to-eat cake!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h28m

Yield 16

Number Of Ingredients 9

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Ingredients

1 box Betty Crocker™ Super Moist™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
8 drops green food color
1 1/2 containers Betty Crocker™ Rich & Creamy vanilla frosting
Tray or cardboard (19x14 inches), covered with wrapping paper and plastic food wrap or foil
5 M&M's® chocolate candies
2 vanilla wafer cookies
2 small pretzel sticks
24 gumdrops

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Make, bake and cool cake as directed on box for 12-cup fluted tube cake pan.
Cut cake as shown in diagram A. Freeze pieces uncovered 1 hour for easier frosting. Stir food color into frosting. Arrange cake pieces on tray to form inchworm as shown in diagram B. Frost cake, attaching pieces with frosting.
Attach one M&M's™ chocolate candy to each vanilla wafer with frosting; attach to end of cake for eyes. Press 3 candies into frosting for mouth. Gently push 1 pretzel stick into flat end of gumdrop; repeat. Insert pretzels stick into cake for antennae. Arrange remaining gumdrops along edge for feet. Store loosely covered.

Nutrition Facts : Calories 340, Carbohydrate 51 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 35 g, TransFat 2 1/2 g