Serves: 12
Total Calories: 2
1- Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pan. Bake cake as directed on package for 13 x 9-inch rectangle. Cool 10 minutes. Run knife around side of pan to loosen cake remove from pan to wire rack. Cool completely, about 1 hour.
2- Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired. Reserve 1 cup frosting. Cover large flat tray or piece of cardboard with plastic wrap or aluminum foil. Arrange cake pieces on tray to form sailboat as shown in diagram, leaving space between sails for mast. Frost sails with remaining frosting.
3- Gently fold cocoa into reserved frosting until blended. Frost hull of sailboat with cocoa frosting. Roll up aluminum foil for mast place between sails. Store loosely covered at room temperature.
High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for 13 x 9-inch rectangle.
1 Serving: Calories 385 (Calories from Fat 155) Fat 17g (Saturated 7g) Cholesterol 55mg Sodium 290mg Carbohydrate 54g (Dietary Fiber 0g) Protein 3g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 8% Iron 4%.
Betty's Tip: Add portholes to the hull of your sailboat with colored ring-shaped candies.
Cutting and Assembling Sailboat Cake
* Cut cake diagonally into 3 pieces.
* Arrange pieces to form sailboat, leaving space between sails for mast.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sailboat Cake recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.
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