Inchworm Cake Recipe
- 1 (18.25 ounce) box Betty Crocker® SuperMoist® cake mix (any flavor)
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 eggs
- 8 drops green food coloring
- 1 1/2 (16 ounce) containers Betty Crocker® Rich & Creamy vanilla frosting
- Tray or cardboard, 19×14 inches, covered with foil
- 5 candy-coated chocolate pieces
- 2 vanilla wafer cookies
- 2 small pretzel sticks
- 24 gumdrops
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Bake and cool cake as directed on box for 12-cup fluted tube cake pan.
- Cut cake as shown in diagram A. Freeze pieces uncovered 1 hour for easier frosting. Stir food color into frosting. Arrange cake pieces on tray to form inchworm as shown in diagram B. Frost cake, attaching pieces with frosting.
- Attach 1 chocolate candy to each vanilla wafer with frosting; attach to end of cake for eyes. Press 3 candies into frosting for mouth. Gently push 1 pretzel stick into flat end of gumdrop; repeat. Insert pretzels stick into cake for antennae. Arrange remaining gumdrops along edge for feet. Store loosely covered.
