Dragon Cake

Dragon Cake
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Ingredients
  1. 1 recipe Yellow Cake or Classic Chocolate Cake or 1 package 2-layer-size cake mix (any flavor)
  2. 4 cups Creamy White Frosting or two 16-ounce cans creamy white frosting
  3. Red or green paste food coloring
  4. 13 large marshmallows
  5. Nonstick cooking spray
  6. 1 tiny marshmallow
  7. 2 miniature semisweet chocolate pieces (optional)
  8. 2 semisweet chocolate pieces
  9. 6 red or green fruit gel candy slices
  10. 2 red or green rolled fruit leathers
  11. 2 long, thin crisp breadsticks
  12. Black shoestring licorice
Instructions
  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease the bottoms of two 882-inch square baking pans or 91 1/2-inch round cake pans. Line bottoms with waxed paper; grease and lightly flour pans. Or grease and lightly flour one 1392-inch baking pan or 10-inch fluted tube pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spoon batter into the prepared pan(s), spreading evenly.
  3. Bake for 35 to 40 minutes for 8-inch pans or 139-inch pan, 30 to 35 minutes for 9-inch pans, 45 to 50 minutes for 10-inch tube pan, or until a wooden toothpick inserted near the center(s) comes out clean. Cool cake layers or tube cake in pan(s) on wire rack(s) for 10 minutes. Remove cake layers or tube cake from pan(s); peel off waxed paper if present. Cool completely on wire rack(s). Or place 139-inch cake in pan on a wire rack; cool completely. Frost with desired frosting
  4. Yellow Cake
  5. Ingredients
  6. 3/4 cup butter
  7. 3 eggs
  8. 2 1/2 cups all-purpose flour
  9. 2 1/2 teaspoons baking powder
  10. 1/2 teaspoon salt
  11. 1 3/4 cups sugar
  12. 1 1/2 teaspoons vanilla
  13. 1 1/4 cups milk
  14. Directions
  15. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, and salt; set aside.
  16. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter in the prepared pan(s).
  17. Bake in the preheated oven for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
  18. Creamy White Frosting
  19. Ingredients
  20. 1 cup shortening
  21. 1 1/2 teaspoons vanilla
  22. 1/2 teaspoon almond extract
  23. 1 16 ounce package powdered sugar (about 4 cups)
  24. 3 tablespoons milk
  25. Directions
  26. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency.
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