MOTHER BUG CAKE
1 pk Cake mix; (16 oz.)
1 cn Cake mix; (16 oz.)
2 tb Vanilla frosting
2 Store-bought cookies;
-(3-inch)
2 Reese’s peanut butter cups
2 Miniature york peppermint
-patties
9 Yellow reese’s pieces
-candies; and
2 Orange reese’s pieces
-candies
9 Rolo caramels in milk
-chocolate
50 Hershey’s kisses chocolates
16 Hershey’s nuggets milk
-chocolates
1 Miniature reese’s peanut
-butter cup
1 Piece twizzler pull-n-peel
-strawberry candy; (4-inch)
4 Twizzler pull-n-peel grape
-candies; pulled apart into
; two strands of four
4 Snack-size mounds candy
-bars; cut in half
; crosswise
Preheat oven to 350 degrees. Grease a 1-1/2 quart ovenproof bowl. Prepare
pound cake mix according to package directions and pour batter into
prepared bowl. Bake in center of oven until a toothpick inserted in the
center comes out clean, 50-60 minutes. Cool on wire rack for 10 minutes.
Invert cake onto wire rack and cool completely.
To make the eyes, attach the peanut butter cups to the cookies with a dab
of vanilla frosting. Top that with some more frosting and the peppermint
patties. For the pupils, attach the orange Reese’s Pieces with the vanilla
frosting. Cut six 1-inch pieces of the Twizzler Pull-N-Peel grape candies
and attach with the frosting as the eyelashes. Allow eyes to set for 15
minutes to secure candy.
Transfer cake, rounded side up to serving platter. Frost entire cake with
the chocolate frosting. Press the Nuggets around the base of the cake.
Press the eyes about 1-1/2 inches up from the Nuggets. Attach the miniature
Reese’s peanut butter cup as the nose and use the one 4 inch strawberry
Twizzler Pull-N-Peel as the mouth. Press the Rolos into the top of the cake
into a diamond shape and fill in the remaining space with Kisses.
Using a small amount of frosting, attach the yellow Reese’s Pieces on top
of the Rolos. To make the legs, press the Twizzler Pull-N-Peel grape
candies into the base and then press the cut end of the Mounds at the ends
of the Pull-N-Peel legs.
Yields
1 servings