Janette's Caterpillar Cake |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
nonstick cooking spray |
1 (18.25-ounce) box chocolate cake mix |
1/4 cup pureed canned red beets |
3 egg whites |
1/2 cup unsweetened applesauce |
1/4 cup skim milk |
2 teaspoons vanilla extract |
2 marshmallows |
2 raisins |
1/2 cup confectioners' sugar |
12 -cup fluted bundt pan |
1 (6-ounce) ramekin |
toothpicks |
long, narrow platter, preferably green |
Directions:
1. Preheat the oven to 350 degrees F.
2. Coat the bundt pan and the ramekin with nonstick spray.
3. In a mixing bowl, beat the cake mix, beets, egg whites, applesauce, milk, and vanilla until smooth. Spoon enough batter into the ramekin to fill by 2/3, then scrape the rest into the bundt pan. Bake until a toothpick inserted into the center comes out clean, about 15 minutes for the small cake and 30 minutes for the large one. Place on a rack to cool for 15 minutes. Turn the cakes out of the pans and let cool completely.
4. To assemble, cut the large cake in 1/2 crosswise and place the pieces end-to-end on the platter so they form an S shape. Use toothpicks to attach the small cake to 1 end to make the head. Use toothpicks to attach marshmallow eyes with raisin pupils. Put the confectioners' sugar in a sieve or sifter and dust it generously over the cake.
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