I don’t usually like to do so many recipe posts in a row, but I can’t help myself this time of year, especially with Thanksgiving just a few days away! I’m contemplating making this for my older daughter’s birthday on Wednesday. She requested a raspberry cake with chocolate frosting and I think I could pull this off and surprise her. That is, if I can still find candy corn somewhere!

Chocolate Gobbler Cake

- 1 box devil’s food cake mix
- water, vegetable oil and eggs called for on cake mix box
- 1 container milk chocolate frosting
- 1 marshmallow
- Red colored sugar
- 35 pieces candy corn

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake mix as directed on box for two 9-inch round pans.

2. Cut 1 layer as shown in diagram. Freeze cut pieces uncovered 1 hour for easier frosting.

3. Place uncut layer on cake plate; frost top and side. Place cutout circle on larger layer; frost. Arrange head and feet on circle; frost.

4. Cut marshmallow in half. Moisten 1 half and dip in red sugar; join to head with frosting for turkey’s wattle. Use other half of marshmallow for turkey’s eye. Use candy corn for beak, claws and feathers. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

Post from: Chocolate Bytes