Piano Cake

Ingredients

• 1 box duncan hines devil's food cake your favorite (or flavor)
• 7 oz chocolate white
• 1.6 oz chocolate 
• 16 oz chocolate frosting 
• 1 serving frangelico with wrapping paper and plastic food wrap or foil (15xes)

Equipment

• frying pan
• oven
• knife
• wire rack
• ziploc bags
• serrated knife

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cake 30 to 60 minutes or until firm.
2. Use serrated knife to cut cake. (See link below for diagram.) For piano bench, cut 4 1/2x1 1/2-inch piece; cut horizontally in half to make bench lower than piano, if desired.
3. Place cake on tray.
4. Place about 2 tablespoons frosting in small resealable food-storage plastic bag. Frost cake with thin layer of frosting to set crumbs. Refrigerate or freeze 30 to 60 minutes to set frosting. Frost entire cake.
5. Cut 1 bar white chocolate into 1 3/4x1/2-inch strips. From remaining bar, cut 2 1/2x1 1/2-inch piece for music.
6. Cut milk chocolate into 1x3/8-inch pieces.
7. Place white and milk chocolate pieces on cake for piano keys.
8. Cut off tiny corner of bag with frosting; pipe frosting notes on white chocolate "music."
9. Place above keys. Store loosely covered.