Piano Cake

Name: Piano Cake
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 2 containers Betty Rich & Creamy chocolate frosting; 198 grams bars each) white chocolate candy; 44 grams bar milk chocolate candy; 1 box Betty cake mix (any flavor*); 12 servings Tray or cardboard (15x12 inches), covered with wrapping paper and plastic food wrap or foil

Piano Cake might be just the dessert you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 20g of fat, and a total of 503 calories. This recipe serves 12. Head to the store and pick up bars chocolate candy, cardboard, betty cake mix, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours and 30 minutes.

Instructions

Heat oven to 350F (325F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cake 30 to 60 minutes or until firm.

Equipment you will use

Wire Rack

Knife

Oven

Frying Pan

Use serrated knife to cut cake as shown in diagram (for piano bench, cut 4 1/2x1 1/2-inch piece; cut horizontally in half to make bench lower than piano, if desired).

Equipment you will use

Serrated Knife

Place cake on tray.

Place about 2 tablespoons frosting in small resealable food-storage plastic bag. Frost cake with thin layer of frosting to set crumbs. Refrigerate or freeze 30 to 60 minutes to set frosting. Frost entire cake.

Ingredients you will need

Frosting