PANDA CAKE

Panda Cake image

Have a wild party! Invite an adorable panda made easily with cake mix and ready-to-spread frosting.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h8m

Yield 16

Number Of Ingredients 12

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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
Tray or cardboard (16x10 inches), covered with wrapping paper and plastic food wrap or foil
1 1/2 containers Betty Crocker™ Rich & Creamy or Whipped vanilla frosting
1/2 cup flaked coconut
8 chocolate wafer cookies, about 2 inches in diameter
1 large marshmallow
2 chocolate-covered candies
1 small black or red gumdrop
Black shoestring licorice
1/3 cup flaked coconut
1 teaspoon unsweetened baking cocoa

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of one 8-inch round pan and one 9-inch round pan. Make cake batter as directed on box. Pour into pans.
Bake and cool as directed on box. Cut 9-inch round as shown in diagram. Arrange pieces on tray to make panda as shown in diagram.
Frost cake, attaching pieces with small amount of frosting. Sprinkle body with 1/2 cup flaked coconut, pressing gently to stick. Press 2 cookies into top of head at 45-degree angle for ears. Place 2 cookies for background of eyes and 4 on body for paws, placing bottom 2 cookies at 45-degree angle on bottom edge of cake.
Cut marshmallow crosswise in half; place each half on a cookie for eyes. Place chocolate candies on marshmallow halves for pupils; fasten with small dab of frosting if necessary. Use small gumdrop for nose and shoestring licorice for mouth and outline of legs. Toss 1/3 cup coconut and the cocoa; carefully sprinkle within outlines of legs and on bottom portion of body. Store loosely covered.

Nutrition Facts : Calories 440, Carbohydrate 65 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 46 g, TransFat 3 1/2 g