Taco Cake

 

Ingredients

• 1 vanilla or white boxed cake mix
• 1 (16-oz) can vanilla frosting
• Green food coloring
• Yellow food coloring
• 1 cup canned chocolate frosting
• 1 cup cornflakes
• 5 orange circus peanuts
• 5 red Swedish Fish
• 1 cup finely crushed vanilla wafer crumbs
• ½ cup chocolate-covered raisins or chocolate crunch candy
• Whipped cream

Directions

1. Bake 2 (8-inch) round cake layers from mix. Let cool.
2. Tint 3 Tbsp vanilla frosting bright green with green and yellow food coloring; tint remaining frosting light yellow with yellow food coloring. Spoon 1 cup canned chocolate frosting into a zip-top freezer bag.
3. Trim cake tops to make flat. Cut, sandwich, and arrange layers as shown below.
4. Microwave green frosting in a bowl, 5 seconds. Stir and toss with cornflakes (for “lettuce”); spread on waxed paper to dry.
5. Slice circus peanuts into strips (for “cheese”). Dice Swedish Fish into bits (for “tomatoes”).
6. Spread yellow frosting over both cakes. Press about 1 cup finely crushed vanilla wafer crumbs all over each and transfer to a serving platter.
7. Snip ¼ inch from 1 corner of zip-top bag and pipe chocolate frosting down center of each cake. 8. Top with chocolate-covered raisins or chocolate crunch candy. Sprinkle green cornflakes, circus peanut strips, and Swedish Fish bits over each. Top with whipped cream.