Vegetable shortening Flour 1 can (16 oz) dark chocolate
Frosting Maraschino cherries 1 Fruit roll up for tongue
1 can (3 1/2 oz) coconut flakes
—–TOOLS—– Bowl Mixer 2 (9″) cake pans
Wire cooling rack Knife Ziploc bag Scissors Cake plate
With an adult’s help, preheat oven to temperature on package.
Grease the inside of both cake pans with vegetable shortening, then lightly dust with flour. Prepare and bake cake according to package directions. After removing cake from pans, allow to cool on wire rack for at least 1/2 hour.
Place one layer upside down on cake plate. Spread a thin layer of frosting on top only, then carefully place the second layer on top of the first layer.
Fill ziploc bag with the rest of the frosting and twist the top tightly shut. Using scissors, cut off a TINY bottom corner of the bag.
To decorate: Think of the top of the cake as the top of a human head and imagine a part running down it’s middle. Now, using the plastic bag of icing as a pastry bag, squeeze a stream of frosting hair falling from the imaginary part down the side of the c Using a dab of frosting, glue two cherries on the cakes face for eyes and one for a nose. then, using clean scissors, carefully cut a piece of fruit roll into the shape of a tongue. Fold tongue in half lengthwise to form a realistic crease down the middle Sicko serving suggestion: Stick a sterilized comb or afro pick in the side of your cakes head! From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 1 pk (18 1/2oz) devils food cake mix, pkus ingredients specified on package