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Categories:Viewed: 33 - Published at: 2 years ago
Ingredients
- 2 packages chocolate cake mix (regular size)
- 1-1/3 cups butter, softened
- 8 ounces unsweetened chocolate, melted and cooled
- 6 teaspoons vanilla extract
- 7-1/2 to 8 cups confectioners' sugar
- 1/3 to 1/2 cup milk
- 2 pieces berry tie-dye Fruit Roll-Ups
Method
- In two batches, prepare and bake cakes according to package directions, using two greased and floured 13-in. x 9-in. baking pans. Cool for 10 minutes; remove from pans to cool on wire racks.
- In a large bowl, beat butter until fluffy; beat in the chocolate, vanilla, confectioners' sugar and enough milk to achieve spreading consistency. Center one cake on a 16-in. x 12-in. covered board; frost top. Top with remaining cake; frost top and sides of cake. With a metal spatula, smooth frosting to resemble boards.
- For chest lid, insert 4-in. skewers equally spaced into one long side of corrugated cardboard lid. Frost top of lid. Cut a small hole in the corner of a pastry or plastic bag; insert star tip #21. Pipe a shell border on edges of lid and for handles on side of chest.
- Place one 7-1/2-in. skewer on each side of cake top, about 3-1/2 in. from back of chest. Position lid over cake; gently insert short skewers into cake about 1 in. from back of chest. Rest lid on long skewers.
- Arrange candy in chest. Cut a small keyhole from a Fruit Roll-Up; center on front of cake. Position strips of Fruit Roll-Ups on front and back of chest.
