Cactus Cake

Name: Cactus Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 24-30 servings.
Ingredients: 2 packages white cake mix (regular size); 2 envelopes whipped topping mix (Dream Whip); 2-1/2 cups whole milk; 6 large Nellie’s Free Range Eggs; 2/3 cup canola oil; BUTTERCREAM FROSTING:; 1 cup butter, softened; 9 cups confectioners' sugar; 4 teaspoons vanilla extract; 6 to 10 tablespoons whole milk; Red and green gel food coloring; 1 each sprinkles and M&M's minis

My birthday cake was succulent! I "doctored up" two white cake mixes and baked them in 13- by 9-inch pans. When the cakes had cooled, I cut them into several pieces to put together a cactus shape.—Terri Newton, Marshall, Texas

Ingredients

2 packages white cake mix (regular size)
2 envelopes whipped topping mix (Dream Whip)
2-1/2 cups whole milk
6 large Nellie’s Free Range Eggs
2/3 cup canola oil
BUTTERCREAM FROSTING:
1 cup butter, softened
9 cups confectioners' sugar
4 teaspoons vanilla extract
6 to 10 tablespoons whole milk
Red and green gel food coloring
1 each sprinkles and M&M's minis

Directions

In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two greased and floured 13x9-in. baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Level cake tops if necessary. Cut a 12x3-1/2-in. strip from one long side of one cake. Place the larger rectangle on a 20x18-in. covered board for cactus stem; place strip below it for the base. Round top corners of cactus stem.
Cut two 5-1/2-in. squares from second cake for cactus branches. Cut a 3-in. square from one corner of each 5-1/2-in. square. (Save remaining cake for another use.) Position one branch on each side of cactus stem. Round top corners of branches.
In a large bowl, cream butter until fluffy. Gradually add confectioners' sugar; beat until smooth. Add vanilla and enough milk to achieve spreading consistency. Frost cake base with 1 cup frosting. Tint 1/4 cup frosting red; set aside. Tint remaining frosting green; frost cactus.
Cut a small hole in the corner of a pastry or plastic bag; insert round tip #3 and fill with red frosting. Pipe "Fiesta" and wavy designs on top and sides of base. Decorate cactus with chocolate sprinkles; decorate base with M&M's.

Originally published as Cactus Cake in Taste of Home August/September 2004