Inchworm Cake

Name: Inchworm Cake
Prep time: 2 h 28 min
Cook time: 2 h 28 min
Total time: 2 h 28 min
Yield: 16
Cuisine: Global
Ingredients: 5 candy-coated chocolate candies; 8 drops green food color; 24 gumdrops; 2 smalls pretzel sticks; 2 containers Betty Crocker® Rich & Creamy vanilla frosting; 2 vanilla wafer cookies; 1 box Betty Crocker® SuperMoist® cake mix (any flavor)

You can never have too many dessert recipes, so give Inchworm Cake a try. This recipe serves 16. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 1g of fat, and a total of 132 calories. A mixture of candy-coated chocolate candies, cake mix, pretzel sticks, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 2 hours and 28 minutes. It is a good option if you're following a dairy free diet.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Make, bake and cool cake as directed on box for 12-cup fluted tube cake pan.

Equipment you will use

Oven

Cake Form

Cut cake as shown in diagram A. Freeze pieces uncovered 1 hour for easier frosting. Stir food color into frosting. Arrange cake pieces on tray to form inchworm as shown in diagram B. Frost cake, attaching pieces with frosting.

Ingredients you will need

Food Color

Frosting

Attach 1 chocolate candy to each vanilla wafer with frosting; attach to end of cake for eyes. Press 3 candies into frosting for mouth. Gently push 1 pretzel stick into flat end of gumdrop; repeat. Insert pretzels stick into cake for antennae. Arrange remaining gumdrops along edge for feet. Store loosely covered.

Ingredients you will need

Candy