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Christmas Stocking Cake


  1 package (18 1/2 oz) yellow cake mix

1 can (16 1/2 oz) ready to spread vanilla frosting
Red licorice strings
Semi-sweet chocolate morsels
Round peppermint candies
Green sugar crystals
Red sugar crystals
Red cinnamon candies
Chocolate-flavored jimmies


Make Christmas Stocking Cake Pan. Preheat oven to 350. Heavily grease bottom and sides of the stocking pan. Prepare cake mix according to package directions. Pour into stocking pan, spreading evenly. Bake 25-30 minutes or until wooden toothpick inserted comes out clean. Let cool; remove foil band. Frost cake. Decorate with candies.
How to make Christmas Stocking Cake Pan
Line large cookie sheet (17 x 14 inch) with heavy duty Reynolds Wrap. Draw an outline of a stocking 14 inches high and 9 inches wide.
Fold three 18 inch squares of foil in half crosswise 3 times to make 2 1/4 inch strips. Join strips by overlapping slightly. Tape together.
Beginning with the top of the stocking mold and contour foil bands following outline. Secure to foil-lined cookie sheet by taping outside of band at 1/2 inch intervals
Pour batter into pan and bake. Some leakage may occur, but it can be cut off cake after baking.

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