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Elephant Cake

My son's beloved elephant blankie was the inspiration for the theme of his fourth birthday party. His cake, shaped like a friendly pachyderm, was a huge hit! I'm no cake decorator, but I found it fun to make. No special pans are needed, and the frosting is easily applied with a pastry bag and star tip. —Kristen Proulx, Canton, New York

24-30 ServingsPrep: 40 min. Bake: 30 min. + cooling

Ingredients

1 package yellow cake mix (regular size)
1 package devil's food cake mix (regular size)
1-1/2 cups shortening
1-1/2 cups butter, softened
12 cups confectioners' sugar
1 tablespoon vanilla extract
4 to 7 tablespoons milk
Black and blue paste food coloring

Directions

Line two 9-in. round baking pans and one 13-in. x 9-in. baking pan
with waxed paper; grease the paper. Prepare both cake batters and
bake according to package directions, using the 9-in. pans for the
yellow cake and the 13-in. x 9-in. pan for the chocolate cake. Cool
for 10 minutes; remove from pans to wire racks to cool completely.
Level cake tops if necessary.
Referring to Fig. 1 and using a serrated knife, cut out a trunk and
two feet from one yellow cake. Referring to Fig. 3, cut out an ear
and tail from second yellow cake. (Discard leftover cake pieces or
save for another use.)
Center chocolate cake on a 28-in. x 16-in. covered board. Referring
to Fig. 2, position trunk along left bottom edge of cake and tail on
right side. Place feet at bottom corners of cake. Place ear 2 in.
from left side of cake.

2 of 2

Elephant Cake (continued)

Directions (continued)

For frosting, in a large bowl, cream the shortening and butter until
light and fluffy. Gradually add the confectioners' sugar, vanilla
and enough milk to achieve desired consistency.
Tint 1/4 cup of frosting black; set aside. Set aside 1/2 cup white
frosting. Tint remaining frosting blue-gray, using small amounts of
black and blue food coloring. Spread 2 cups of the blue-gray
frosting over top and sides of cake.
Trace a 1-1/2-in. x 1-1/4-in. oval for the eye. Cut a small hole in
the corner of a pastry or plastic bag; insert round tip #4. Fill bag
with black frosting. Outline eye and fill in pupil; pipe eyelashes
and mouth. Using star tip #25 and reserved white frosting, pipe
stars to fill in eye and add nostril and toes.
With blue-gray frosting and star tip #16, pipe stars over top and
sides of elephant. Yield: 24-30 servings.