Sand Castle Cake

Serves: 12
Total Calories: 355


1 package Betty Crocker SuperMoist cake mix (any flavor)
water, oil and eggs called for on cake mix package
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup graham cracker crumbs
3 tubs Betty Crocker Rich & Creamy vanilla ready-to-spread frosting or
3 recipes Vanilla Buttercream Frosting (see Fabulous Frostings and Glazes chapter)
2 sugar-style ice cream cones with pointed ends
20 miniature butter cookies (from 10-ounce package)
28 small gumdrops
14 flat round candies
1 graham crackers square
1 (1.65 ounce) milk chocolate candy bar
gummy fish candies or sugar-coated fish candies, if desired


1- Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Bake cake as directed on package. Cool 10 minutes. Run knife around sides of pan to loosen cake remove from pan to wire rack. Cool completely, about 1 hour.

2- Mix brown sugar, granulated sugar and cracker crumbs in medium bowl cover and set aside. Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired.

3- Cover large flat tray or piece of cardboard with blue plastic wrap, blue foil or aluminum foil. Arrange cake pieces on tray as shown in diagram. Frost cake, attaching pieces with small amount of frosting. Sprinkle entire cake with about 1 cup brown sugar mixture to coat.

4- Spread outside of ice-cream cones with thin layer of frosting. (Place cones over fingers to frost.) Roll cones in brown sugar mixture to coat place upside down on top of towers. Arrange cookies around base of cones. Arrange gumdrops along top edges of castle. Press flat candies into side of castle.

5- Break graham cracker in half. Place one half in center of lower portion of castle to form door. Break off two pieces of candy bar. Place one piece on each side of graham cracker to resemble opened doors. Reserve remaining candy bar for the drawbridge.

6- Spread remaining frosting on covered tray in front of castle. Sprinkle with remaining brown sugar mixture to create a beach, leaving space between the castle and the sand for a moat. Place drawbridge across, and arrange fish in moat. Store loosely covered at room temperature.

High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for 13 x 9-inch rectangle.

1 Serving: Calories 695 (Calories from Fat 280) Fat 31g (Saturated 17g) Cholesterol 55mg Sodium 370mg Carbohydrate 100g (Dietary Fiber 2g) Protein 4g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 4% Iron 6%.

Betty's Tip: Make flags for your castle with chewy fruit snack rolls. Cut fruit snack into triangle shapes, and wrap around toothpicks. Insert 1 flag in tip of each cone (cut off tip of cone if necessary). If blue plastic wrap or foil is unavailable, create the moat using canned blue decorating frosting or a tube of decorating gel.

Cutting and Assembling Sand Castle Cake
* Cut cake crosswise in half. Cut 1 half into 3 equal pieces. Cut center piece in half to make 2 small squares. Trim squares, using a sharp knife, to round the cut edges. (These pieces will be the tower bases.)
* Place piece 1 on center of tray. Place pieces 2 and 3 on top of piece 1. Place pieces 4 and 5 at front corners of cake so they extend beyond front edge.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 355
Calories from Fat: 62

This Sand Castle Cake recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.

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