Friday, July 29, 2011

Treasure Chest Cake

Treasure Chest Cake

1 box chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray, 24x20 inches
Yellow and orange paste food colors
1 container (1 pound) creamy white frosting
Red pull-and-peel licorice
Gold foil-covered chocolate coins
Candy necklaces
Round hard candies
Gummy ring, halved

Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

From center of cake, cut one 3-inch crosswise strip (see diagram). Cut the strip diagonally in half to make two 9-inch traingular wedges. (Discard 1 cake wedge or reserve for another use.)

On tray, place a 9x5-inch cake piece. Stir food colors into frosting to make a golden yellow. Spread 1 tablespoon of frosting on 1 edge of triangular wedge of cake. Attach wedge, frosting side down, to 9x5-inch cake piece on tray, placing wedge along top edge of larger cake piece. Freeze all cake pieces 1 hour.

Spread 1 tablespoon of frosting on top edge of triangular wedge of cake. Attach remaining 9x5-inch cake piece to cake wedge to look like partially opened treasure chest. Spread remaining frosting over entire cake. Pull fork through frosting to look like wood grain.

Use pull-and-peel licorice to make handles and straps. Fill chest with chocolate coins, candy necklaces, and other hard candies. Add gummy ring half for clasp.

Recipe and picture from

No comments:

Post a Comment