Dinosaur Cake

Ingredients

• 1 box duncan hines devil's food cake yellow
• 15 servings chocolate chips 
• 3  eggs 
• 15 servings purple gel food coloring green
• 15 servings candy coating disks yellow assorted (candy-coated chocolate candies, candy coating wafers, chewy round candies)
• 2 containers vanilla frosting 
• 0.5 cup vegetable oil 
• 1 cup water 
• 15 servings frangelico with wrapping paper and plastic food wrap or foil (18xes)
• 15 servings frangelico with wrapping paper and plastic food wrap or foil (18xes)

Equipment

• bowl
• oven
• hand mixer

Directions

1. Heat oven to 350F (325F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between pans.
2. Bake and cool cake as directed on box for 8- or 9-inch rounds. For easier handling, freeze cooled cake 45 minutes or until firm.
3. Cut 1 cake in half lengthwise, making 2 half-circles. Sculpt 1 half-circle into a head and the other half-circle into a tail. For body, cut 1-inch slice from edge of remaining whole cake. From cut edge, cut out a small inverted U-shaped piece.
4. Place body on tray; arrange head and tail pieces next to body.
5. Spoon frosting into large bowl. Stir in enough food color until desired green color. Attach cake pieces with a small amount of frosting. Frost cake with a thin layer of frosting to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost entire cake.
6. Decorate with yellow candies.
7. Add chocolate chips for eyes. Store loosely covered.