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Chicken Cake

 Chicken Cake
FROM its fruit roll-up comb to its licorice legs, this sweet treat is more than just chicken feed! It's a delectable dessert fit for an "egg-stra" fun birthday. You can make the feathered confection by shaping round cakes using a packaged mix like CT's home economists did. Then spread on homemade frosting and add goodies for decorations. We've included the directions you'll need to prepare the bir
12-15 ServingsPrep: 45 min. Bake: 15 min. + cooling


  • 1 package yellow cake mix (regular size)
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4 cream-filled sponge cake
  • 4 lemon-flavored or black licorice twists
  • Shoestring black licorice (15 inches)
  • 2 chocolate-covered peanut butter candies
  • 1 red fruit roll-up


  • Prepare cake batter according to package directions. Divide among six
  • greased and floured muffin cups, a greased and floured 10-oz.
  • custard cup and a greased and floured 9-in. round baking pan.
  • Bake at 350° for 15-25 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • In a small saucepan, whisk flour and milk until smooth. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Cool to room
  • temperature. In a large bowl, cream the butter, shortening, sugar
  • and vanilla until light and fluffy. Add flour mixture; beat until

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Chicken Cake (continued)

Directions (continued)

  • light and fluffy, about 4 minutes.
  • On a large platter or covered board (about 17 in. square), place
  • 9-in. cake for chicken's body with small cake above it for head. For
  • wings, cut sponge cakes in half widthwise; place four on each side
  • of large cake. Frost tops and sides of cakes and tops of cupcakes.
  • Arrange cupcakes randomly around board and serve separately.
  • For legs, cut two licorice twist into 12-in. pieces and place below
  • large cake. For beak, cut a 1/4-in. triangle of licorice; center on
  • bottom third of head.
  • Cut remaining licorice twists into 1-1/2-in. slices; cut one end of
  • 16 of the slices at an angle. For chicken feet, arrange one
  • diagonally sliced licorice piece on each side of legs, straight edge
  • down. Place one straight-cut licorice piece in the center of each
  • cupcake; arrange remaining diagonally sliced pieces on each side.
  • Shape black shoestring licorice into glasses; press gently into
  • frosting to hold the shape. Add chocolate-covered candies for eyes.
  • For chicken's comb, cut fruit roll-up into a 3-in. strip. Cutting
  • along a long edge of the roll-up, making three connecting
  • semicircles. Gently press strip, flat side toward cake, onto top of
  • head. Yield: 12-15 servings.