PIANO CAKE

Piano Cake image

White and dark chocolate bars are "key" to decorating this piano cake baked from an easy mix.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h30m

Yield 12

Number Of Ingredients 6

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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 (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:

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.
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.
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.

Nutrition Facts : Calories 530, Carbohydrate 73 g, Cholesterol 50 mg, Fat 5, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 54 g, TransFat 3 1/2 g