- 2 packages chocolate cake mix (regular size)
- 3 cups vanilla frosting
- 1 can (16 ounces) chocolate frosting
- 5 to 6 drops blue food coloring
- 1 green Fruit Roll-Up, unrolled
- 3 red-coated tiny tarts
- 1 red candy coin
- 4 black gumdrops
- 6 black licorice bites
- Prepare cake mixes according to package directions. Divide batter among two greased and floured 9-in. round baking pans, one 9-in. square baking pan and 12 cupcakes. Bake at 350° for 20-25 minutes and cupcakes for 18-20 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.
- Place one round cake off center and 1 in. from the bottom of a 25-in. x 16-in. covered board. Place second round cake above it. Set aside 1 cup vanilla frosting. Frost round cakes with remaining vanilla frosting.
- Cut the square cake into two rectangles-one 8-in. x 2-in. and one 8-in. x 4-in. (save remaining piece for another use). For hat brim, place the smaller rectangle (B) above on the top round cake. Cut a 5-3/4-in. x 4-in. piece from the large rectangle; place (A) above hat brim. For scarf, cut the remaining cake piece in half diagonally (C and D); position on left side of top circle. (Save the cupcakes for another use.)
- Frost hat with chocolate frosting. Tint reserved vanilla frosting blue; frost a stripe on hat for ribbon and frost the scarf. Cut three holly leaves from fruit roll-up; place on hat ribbon. Top with tiny tarts for berries. Position red candy coin for nose; add black gumdrops for eyes and buttons. Add licorice bites for mouth. Yield: 16-20 servings plus 12 cupcakes.
Originally published as Snowman Cake in Country Woman January/February 2002, p36
Reviews for Snowman Cake
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Aug. 17, 2012
"This was easy to assemble. I served it at a "celebrate winter" party and my grandchildren loved it."