Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pack | Yellow cake mix, 18.25 oz |
1 tablespoon | Grated orange peel |
1 cup | Softened butter |
1½ pack | Softened cream cheese, 8 oz |
1½ teaspoon | Vanilla |
1½ pack | Confectioners' sugar, 16 oz |
\N \N | Green food coloring |
\N \N | Assorted decorations: small |
\N \N | Candies, |
\N \N | Colored sugars, assorted |
\N \N | Sprinkles, nonpareils, small |
\N \N | Caramel rolls, |
\N \N | Licorice sticks (cut in 1 1/2 in. pieces) |
Heat oven to 350. Grease 15½* 10 ½* 1" jelly roll pan; line with waxed paper; grease paper. Prepare cake mix according to pack directions for "lite" recipe, beating in orange peel. Pour batter into pan; bake 20 minutes or until wooden pick comes out clean. Cool cake in pan at least 15 minutes. Invert onto board covered with waxed paper; lift off pan; peel away paper from bottom of cake. Cool completely. While cake cools, from lightweight cardboard, cut triangle pattern in one or more of the following sizes: 4" base, 5 ½" sides; 3" base, 4" sides; 2 ½" base, 3 ½" sides; 2 ¼" base, 2 ¾" sides. Using cardboard patterns, cut triangles of cake, turning & fitting patterns, as necessary, to use all of cake. Take care to remove waxed paper from under cake. In large bowl with mixer at medium speed, beat butter, cream cheese & vanilla until light & fluffy. Gradually beat in confectioners' sugar; beat 5-7 minutes until thoroughly blended & smooth. Remove half of frosting & stir in green food coloring to desired shade. Using flexible metal spatula, spread frosting over top & sides of cake triangle, smoothing it on or swirling gently to resemble tree branches. Decorate cakes as desired with candies, colored sugars, assorted sprinkles & nonpareils. Using tip of small knife, gently hollow out small area in center of bottom edge of each tree; insert caramel roll or licorice sticks for trunks.