Raggedy Ann Cake

Cake:
1 (18.25-oz.) pkg. Yellow Cake Mix
1 cup water
1/3 cup oil
3 eggs

Frosting:
2 (16-oz.) tubs Vanilla Frosting. Use pink, yellow, royal blue and red gel or paste icing colors (not liquid food color).

Equipment and Decorations:
Toothpicks
2 round black licorice candies
Red chewy fruit snack rolls (from 4.5-oz. pkg.)
Black rolled string licorice
Red cinnamon candies
1 (14-oz.) pkg. pull­-apart cherry licorice twists
Yellow candy decors

Heat oven to 350 degrees. Grease and flour one 9­-inch round cake pan and one 1 1/2 ­quart ovenproof casserole. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 2 cups batter into greased and floured 9­-inch pan and remaining batter into casserole.

Bake at 350 degrees. until toothpick inserted in center comes out clean. Bake 9-­inch pan 25 to 30 minutes; bake casserole 45 to 50 minutes. Cool cakes in pan and casserole for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled.

Reserve 1/4 cup of the vanilla frosting for eyes and apron straps. In small microwave-­safe bowl, tint 1 1/4 cups of the vanilla frosting with pink and yellow icing colors to make desired peach color; blend well.

With serrated knife, cut 9-­inch round cake in half horizontally, making 2 cake layers. Place one cake layer on sheet of waxed paper. Lightly frost top with peach frosting. If necessary, trim top of casserole cake to level; place casserole cake, trimmed side down, on lightly frosted cake layer for face. Trim around edges of cake layer to be even with casserole cake.

Raggedy Ann Cake Continued