Printable | Taste of Home

Treasure Chest Birthday Cake

2 packages (18-1/4 ounces each) chocolate cake mix
1-1/3 cups butter, softened
8 squares (1 ounce each) unsweetened chocolate, melted and cooled
6 teaspoons vanilla extract
7-1/2 to 8 cups confectioners' sugar
1/3 to 1/2 cup milk
5 wooden skewers (three 4 inches, two 7-1/2 inches)
Foil-covered heavy corrugated cardboard (12 inches, 7-1/2 inches)
Candy necklaces, foil-covered chocolate coins, candy pacifiers or candies of your choice
2 pieces berry tie-dye Fruit Roll-Ups

In two batches, prepare and bake cakes according to package
directions, using two greased and floured 13-in. x 9-in. baking pans.

Printed from tasteofhome.com Oct 8, 2008

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Treasure Chest Birthday Cake cont.

Cool for 10 minutes; remove from pans to cool on wire racks. In a
large bowl, cream 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 6 in. 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.

Printed from tasteofhome.com Oct 8, 2008

Treasure Chest Birthday Cake

Arrange candy in chest. Cut a small keyhole from a fruit roll-up;
center on front of cake. Position strips of fruit roll-ups in front
and back of chest.

Yield: 14-16 servings.