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. Pour into pan.
2- Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake remove from pan to wire rack. Cool completely, about 1 hour.
3- Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired. Cover large flat tray or piece of cardboard with plastic wrap or aluminum foil. Arrange cake pieces on tray to form fish as shown in diagram. Frost cake with frosting, attaching pieces with small amount of frosting.
4- To make purple color, mix 5 drops blue food color and 5 drops red food color in small bowl. Drop purple color along top of fish. Drop 6 drops blue along center and 6 drops yellow along bottom. Starting from top edge of fish, blend colors into frosting with small spatula or spoon, working purple down into blue and blue down into yellow. Use back of spoon to form scales. Define lips with edge of spatula. Mark tail and fins with fork. Use candy for eye. 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 420 (Calories from Fat 160) Fat 18g (Saturated 9g) Cholesterol 55mg Sodium 290mg Carbohydrate 63g (Dietary Fiber 0g) Protein 3g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 8% Iron 4%.
Betty's Tip: Anglers and tropical fish lovers will be hooked on this cake! For a fun presentation, cover the board with blue plastic wrap and decorate with green decorating gel or frosting for seaweed. Add sea creatures and shells as desired.
Cutting and Assembling Fish Cake
* Cut cake to form body, fins and mouth of fish.
* Arrange pieces on tray to form fish.
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.
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