Fun and Festive Ugly Christmas Sweater Cake
Description
If you're wanting a fun dessert for a holiday party, this cake fits the bill. It's festive on the outside, but also on the inside when you cut into the cake and see swirls of white, red and green. Decorate as shown or to your own heart's desire.
Ingredients
1 box white cake mix
water, vegetable oil and whole eggs as directed on cake mix box
2 t. green gel food color, divided
1 t. red gel food color, divided
2 1/2 c. vanilla frosting from two 16 oz. containers, divided
4 soft peppermint candies, unwrapped
black cookie icing
14 green, 5 yellow, 2 blue, 2 red, 2 orange, 2 brown M&M’s candy
2 miniature candy canes, unwrapped
6 red spice-flavored gumdrops, cut in half
4 Candy Shoppe eyeballs
1 red cinnamon candy
1 peanut butter cup, unwrapped
1 milk chocolate Kisses, unwrapped
1 mini pretzel twist, carefully broken in half
Directions
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Preheat oven to 350 degrees. Spray bottom of a 13 x 9 inch baking pan with cooking spray.
In a large bowl, beat cake mix, water, oil and eggs with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.
Place 1 1/4 c. batter in a small bowl; stir in 1/2 t. green food color.
Place 1 1/4 c. batter in another small bowl; stir in 1/2 t. red food color.
Pour the remaining cake batter in the bottom of the prepared pan. Drop tablespoonfuls of each colored batter in a random pattern over the top; carefully pull a table knife through the batter, making swirls.
Bake 28 - 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around the sides of the pan to loosen the cake. Place a cooling rack upside down over the cake; turn upside down carefully so that the cake is on the rack; remove the pan. Turn upside down onto a second rack; flip cake right side up. Cool completely for about 1 hour.
In a medium bowl, place 1 1/2 c. frosting; color with remaining 1 1/2 t. green food coloring.
In a small bowl, place 1/3 c. frosting; color with remaining 1/2 t. red food coloring. Spoon into a small resealable freezer plastic bag; partially seal bag; cut off a small corner of the bag; set aside.
Spoon 2/3 c. un-tinted frosting into another small resealable freezer plastic bag; partially seal bag; cut off small corner of bag; set aside.
Place cake, top side up, on a serving platter. Spread green frosting on top and sides of cake. Using un-tinted frosting, pipe an upside-down triangle for the V-neck of the sweater in center of cake. Pipe 2 thick lines of un-tinted frosting lengthwise in center of cake for the opening of the sweater. Pipe 2 red lines horizontally on either side of center line.
To decorate:
For buttons:
Place 4 peppermint candies on center line for buttons.
String of Lights: Pipe a line using cookie icing, place 2 of each color - blue, red, orange and yellow chocolate candies on line.
Candy Canes: Place 2 miniature candy canes crossed in center into frosting.
Gumdrop Flowers: For each flower, place 6 halved pieces in a circle with 1 yellow chocolate candy placed in center.
Santa Claus: Pipe a circle of un-tinted frosting for face, beard and brim of hat. Use red frosting to pipe a triangle for a hat; top with a small dab of un-tinted frosting for a pom pom. Place 2 candy eyes in center of circle. Add a red cinnamon candy for a nose.
Christmas Tree: Place 14 green chocolate candies to make a triangle; place 1 yellow chocolate candy on top of triangle for a star; place 2 brown chocolate candies for the tree trunk.
Reindeer: Place peanut butter cup upside down into frosting; squeeze a small amount of un-tinted frosting to attach 2 candy eyes and milk chocolate for a nose; place halved pretzel for antlers.
Store loosely covered at room temperature.
12 servings.