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Susie Sunshine Cake
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1 package (9 ounces) yellow cake mix
1 carton (8 ounces) frozen whipped topping, thawed
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
Red and yellow liquid food coloring
2 medium lemons, sliced and halved
2 medium oranges, sliced and halved
2 blueberries
1 large strawberry
Prepare and bake the cake according to package directions, using a greased and
floured 8-in. round baking pan. Cool for 10 minutes; remove from pan to a wire
rack to cool completely. Transfer to a 12- to 14-in. serving plate. In a bowl,
combine whipped topping and lemon and orange peels. Frost top and sides of cake.
Place drops of red and yellow food coloring randomly over frosting. With a
spatula, blend colors randomly. Alternate lemon and orange slices around base
of cake to form rays. Add two orange slices and blueberries for eyes. Slice the
strawberry; use two center slices for the mouth, placing them on the cake with
straight edges touching. Store in the refrigerator.
Yield: 6 servings.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |