INGREDIENTS conv. chart U.S. Metric

DIRECTIONS

1. Preheat oven to 350ºF. Grease and flour two 9-inch and two 6-inch round cake pans.
2. Prepare pound cake mixes according to package directions; divide batter among the 4 prepared pans. Stagger pans between 2 middle racks in oven so no pan is directly under another one. Bake 6-inch cakes about 22 to 28 minutes and 9-inch cakes about 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Allow cakes to cool in pans on wire racks 10 to 15 minutes; remove and invert onto wire racks to cool completely.
3. Meanwhile, empty 2 cans of the frosting into a large bowl. Tint with purple food coloring as desired. Empty remaining can of frosting into a medium bowl and tint with yellow food coloring as desired.
4. Using a serrated knife, trim cake tops until they are level (when frosting, place cakes cut side down to keep crumbs out of the icing). Place one 9-inch cake on a serving platter; spread with purple frosting. Top with second 9-inch layer; spread remaining purple frosting all over sides and top.
5. Center one 6-inch layer on top. Spread with yellow frosting. Top with second 6-inch layer; spread remaining yellow frosting all over sides and top (do this carefully to avoid getting yellow frosting on purple cake).
6. Using kitchen shears, cut licorice into strips and arrange around 9-inch cake, gently pressing into sides. Cut a piece of fruit leather long enough to wrap around 6-inch cake. Use shears to cut a zigzag pattern into fruit strip; wrap around top of cake, gently pressing into frosting. Cut remaining fruit strip into assorted sizes of triangles; press into top and sides of cake as desired. Garnish cake with red and yellow candies and purple gumdrops. When you’re ready to serve, use a spatula to remove the yellow-frosted 6-inch layer cake to a platter and slice the two cakes separately.

COOKING INFO

Serves	30
Yield	30 servings
Prep Time	20
Cook Time	30
Total Time	50
Oven Temp	--
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NUTRITIONAL INFORMATION (per serving)