Big Mac Cake

3 boxes (16 oz each) poundcake mix
6 plain flat round cookies (each 3 1/2 to 4 in. in diameter)
2 cans (16 oz each) ready-to-spread vanilla frosting
Red and yellow food color
2 brown M&M's candies
2 large marshmallows
1/4 cup sugar
20 or more spearmint jelly-candy leaves
1 can (16 oz) ready-to-spread milk-chocolate frosting
1 can (16 oz) ready-to-spread chocolate-fudge frosting
1 box (2 1/2 oz) chocolate-snap cookies, coarsely crushed
About 30 pignoli (pine) nuts

Heat oven to 350 degrees. Grease two 8-in. layer-cake pans and one 2 1/2- to 3-qt metal or ovenproof glass mixing bowl with a rounded bottom.

Prepare 1 double batch cake batter as directed on package, using 2 packages cake mix. Then prepare 1 single batch. Fill each layer-cake pan 2/3 full. Scrape remaining batter into prepared bowl. Bake pans 30 to 35 minutes and bowl 55 to 60 minutes, or until a pick inserted in centers of cakes comes out clean. Cool on wire racks, 15 minutes for pans and 30 minutes for bowl. Invert cakes on racks and let cool completely.

Tomato slices: Place plain cookies on wire rack set over waxed paper. Put 1/2 cup vanilla frosting in a small saucepan. Stir over low heat until melted and smooth. Remove from heat and stir in red food color (and a bit of yellow if needed) until frosting is tomato-colored. Brush or spoon on top and sides of cookies. Let stand at least 30 minutes, until firm to the touch.

Mustard: Spoon another 1/2 cup vanilla frosting into a small bowl. Stir in yellow food color until mustard-colored. Cover to prevent drying.

Eyes: Use a dot of vanilla frosting to glue M&M's pupils on marshmallows.

Lettuce: Sprinkle sugar on work surface. Working with 1 at a time, place spearmint leaf on the sugar and roll with a rolling pin until flattened and edges are jagged.

Big Mac Cake Continued