Serves: 0
Total Calories: 6,313
* In a large mixer bowl at low speed, beat powdered sugar, butter, shortening, milk, vanilla and almond extract until blended. At medium-high speed, beat until light and fluffy. If coloring frosting, place small amounts of frosting in separate bowls and beat in desired food color, a drop at a time. Frost cake and serve or cover and refrigerate cake and any leftover frosting. Let refrigerated cake stand at room temperature for 1 hour before serving. Chocolate Buttercream: Add 2 tablespoons unsweetened cocoa powder to 3/4 cup frosting. To Bake The Cake
*Preheat oven to 350° or temperature listed on package directions. Grease sides and bottom of gingerbread boy cake pan with solid vegetable shortening (do not use butter, margarine or oil), covering all indentations. Sprinkle about 2 tablespoons flour in pan, shaking to cover all surfaces. Turn pan over and tap to remove excess flour.
Prepare batter according to package directions and spread evenly in pan. Bake cake in middle of oven for 25 to 35 minutes or until cake tests done according to directions.
Cool cake in pan on a wire rack for 15 minutes. If desired, while cake is still in pan, carefully slice off raised portion above cake pan for a more level cake and to prevent breakage of arms and legs. Holding wire rack against cake, turn both over. Carefully remove pan and cool cake completely, at least 1 hour. Brush off loose crumbs.
Carefully transfer cake to a serving platter or foil-covered cake board. Frost and decorate as desired (see illustrations for ideas).
Caution: Washing the cake pan in a dishwasher will cause future cakes to stick and the finish of the pan to discolor. Cleaning with an abrasive pad will scratch the finish also.
This Gingerbread Boy Cake Pan recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
