Recipe: Football Cake

Football Cake
alt.cooking-chien/Duckie (2001)
Makes 12 servings

CAKE
1 (18.25-oz.) package Pillsbury Moist Supreme Devil's Food Cake Mix
1 1/4 cups water
1/2 cup oil
3 eggs

FROSTING
1/4 tsp. red food color*
4 drops yellow food color*
1 (16-oz.) can Pillsbury Creamy Supreme Milk Chocolate Frosting
1/4 cup (16-oz. can) Pillsbury Creamy Supreme Vanilla Frosting

BAKING THE CAKE
Heat oven to 350 degrees. Generously spray one 8-inch round and one 8-inch square pan with nonstick cooking spray. Prepare cake mix as directed on package, using water, oil and eggs. Divide batter evenly into sprayed pans.

Bake at 350 degrees for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans for 15 minutes. Remove cakes from pans; place on wire racks. Cool 30 minutes or until completely cooled.

BUILDING THE CAKE
Place round cake in center of serving tray or foil-covered cardboard. Cut square cake in half diagonally making 2 triangles. Trim off rounded piece from cut edge of each triangle so triangles fit on sides of round cake to form football shape. If necessary, trim corners of triangle slightly to create a smooth, rounded edge.

Add red and yellow food color to milk chocolate frosting; blend well.

Frost sides and top of cake. To create texture, lightly touch blade of serrated knife across top and sides of cake randomly.

Place vanilla frosting in quart-sized resealable plastic bag; seal bag. Cut small hole in bottom corner of bag. Squeeze bag to pipe two wide stripes on football, using seams between cakes as a guide. Use remaining vanilla frosting to pipe line with laces on football.

Ready in two hours.

TIP: *Orange gel food color can be substituted for the red and yellow food color.