- 1 package white cake mix (regular size)
- 1 can (16 ounces) vanilla frosting
- Red licorice twists
- Red shoestring licorice
- Jelly beans
- Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Spread frosting between layers and over top and sides of cake. Lightly press licorice twists around bottom edge of cake. Lightly press licorice and candies into cake forming flower and vine designs. Yield: 12 servings.
Originally published as Flowers and Vines Cake in Simple & Delicious March/April 2010, p54
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Reviewed Mar. 2, 2010