1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix Water, vegetable oil and eggs called for on cake mix box 1 tub (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting Black food color Betty Crocker™ green neon gel food color Betty Crocker™ black decorating icing (from 4.25-oz tube) 2 pieces black string licorice (5 to 6 inch) Step 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake 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. Place cake, bottom side up, on large platter or foil-covered cookie sheet. Remove 2 tablespoons of white frosting from container; set aside. Remove one-third of the frosting (about 1/2 cup) to small bowl. Tint black; set aside. Tint remaining frosting neon green. Frost sides and top of cake with neon green frosting. Using picture as a guide, use decorating icing with a round tip to outline hair. Add licorice pieces for eyebrows. Use reserved white frosting to form eyes. Use icing to outline remaining facial features. Spread black frosting within the outlines to fill in the hair. Store loosely covered. Recipe Tips To remove Halloween Monster Cake from pan, place cooling rack over pan. Carefully turn over; lift off pan. Create an attractive display for your Frankenstein cake by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper. Use 2 white candy melts or coating wafers instead of frosting to make the white part of the eyes on this spooky Frankenstein cake. Halloween Monster Cake betty crocker recipe 1920s

1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix Water, vegetable oil and eggs called for on cake mix box 1 tub (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting Black food color Betty Crocker™ green neon gel food color Betty Crocker™ black decorating icing (from 4.25-oz tube) 2 pieces black string licorice (5 to 6 inch) Step 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake 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. Place cake, bottom side up, on large platter or foil-covered cookie sheet. Remove 2 tablespoons of white frosting from container; set aside. Remove one-third of the frosting (about 1/2 cup) to small bowl. Tint black; set aside. Tint remaining frosting neon green. Frost sides and top of cake with neon green frosting. Using picture as a guide, use decorating icing with a round tip to outline hair. Add licorice pieces for eyebrows. Use reserved white frosting to form eyes. Use icing to outline remaining facial features. Spread black frosting within the outlines to fill in the hair. Store loosely covered. Recipe Tips To remove Halloween Monster Cake from pan, place cooling rack over pan. Carefully turn over; lift off pan. Create an attractive display for your Frankenstein cake by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper. Use 2 white candy melts or coating wafers instead of frosting to make the white part of the eyes on this spooky Frankenstein cake. Halloween Monster Cake betty crocker recipe 1920s