Halloween Black Cat Cake 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix Water, vegetable oil and eggs called for on cake mix box 2 1/2 cups from 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting Tray or cardboard (20x14 inches), covered with wrapping paper and plastic food wrap or foil 2 yellow Betty Crocker™ Fruit Gushers™ Fruit Snacks (from a 5.4-oz box) or 1 large yellow gumdrop 1 small black gumdrop Black shoestring licorice Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8- or 9-inch) round cake pans with cooking spray. Make and bake cakes as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cakes 30 to 60 minutes or until firm. Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake and arrange pieces on serving tray. (See link below for diagram.) Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate cake 30 minutes. Frost entire cake with remaining frosting. Use yellow fruit snacks or gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered at room temperature. Recipe Tips Can't find black shoestring licorice? Use Betty Crocker™ Black Decorating Gel instead; it can often be found near the cake and frosting items in your grocery store. Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil. Applying a thin layer of frosting or a "crumb coat" to the cake, and refrigerating helps to seal in the crumbs before the final frosting. from betty crocker 1920s recipes

Halloween Black Cat Cake 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix Water, vegetable oil and eggs called for on cake mix box 2 1/2 cups from 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting Tray or cardboard (20x14 inches), covered with wrapping paper and plastic food wrap or foil 2 yellow Betty Crocker™ Fruit Gushers™ Fruit Snacks (from a 5.4-oz box) or 1 large yellow gumdrop 1 small black gumdrop Black shoestring licorice Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8- or 9-inch) round cake pans with cooking spray. Make and bake cakes as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cakes 30 to 60 minutes or until firm. Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake and arrange pieces on serving tray. (See link below for diagram.) Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate cake 30 minutes. Frost entire cake with remaining frosting. Use yellow fruit snacks or gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered at room temperature. Recipe Tips Can't find black shoestring licorice? Use Betty Crocker™ Black Decorating Gel instead; it can often be found near the cake and frosting items in your grocery store. Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil. Applying a thin layer of frosting or a "crumb coat" to the cake, and refrigerating helps to seal in the crumbs before the final frosting. from betty crocker 1920s recipes