Spaghetti-and-Meatball Cake - chocolate cake

Method

• Make two 8-inch-round chocolate cakes as the cake mix label directs; cool completely.
• Crumble 1 cake into a bowl.
• Squeeze a handful of crumbs into a 2-inch ball; roll between your hands until smooth.
• Repeat to make 2 more cake balls.
• Sprinkle some of the remaining cake crumbs on a clean surface.
• One at a time, roll the cake balls in the crumbs, pressing lightly to coat.
• If necessary, moisten the cake balls with water to help the crumbs stick.
• Assemble the cake: Put the remaining whole cake on a serving plate or cake board.
• Spread about 1 1/2 cups vanilla frosting on the cake with an offset spatula; run the spatula around the sides to make it smooth.
• Arrange the cake balls on the cake.
• Mix the remaining frosting, the yellow food coloring and cocoa in a bowl; transfer to a pastry bag with a small round tip.
• Pipe the yellow frosting around the cake balls in a figure-eight motion to look like spaghetti.
• Make the strawberry sauce: Puree the strawberries in a food processor until slightly smooth with a few chunks.
• Spoon 1/2 cup strawberry puree around the meatballs to look like sauce.
• Grate white chocolate on top of the cake to look like parmesan cheese.
• Serve the cake with the remaining strawberry puree on the side.