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. 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

Printed from tasteofhome.com Oct 8, 2008

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Treasure Chest Birthday Cake cont.

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. 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.