Easy Halloween Cake

Ingredients

(2) Boxed chocolate cake mixes

(1) 16oz Frozen Sara Lee Pound Cake

2” (h) Cookie cutter

2lb large loaf pan

Directions

1. Preheat the oven to 350 degrees F and spray a loaf pan with nonstick spray and line with parchment paper that over hangs the sides. Set aside.

2. Slice your pound cake into 1” thick slices and use a cookie cutter (that fits inside the middle of the poundcake slice) to cut out your shapes. Set aside.

3. Prepare your cake mixes according to the box. You will need one and a half boxed cake mixes to cover the pound cake slices. You may have left over mix (depending on what boxed mix you use).

4. Add a thin layer of cake batter to the bottom of your loaf pan. This will help the pound cake slices to stick to the bottom of the pan and not lift up. Layer all the cake slices until they are in a uniform line. Make sure they are all touching with no gaps. Carefully pour the remaining batter all over the pound cake slices, stopping one inch from the top of the loaf pan. Make sure to pour from the top down so they do not lift up. You want to keep the pound cake completely submerged in the cake batter.

5. Bake for 60-65 minutes or until a toothpick comes out clean. Let cool. Add frosting, slice and serve.

** Tips: You can use white cake mix and food coloring to make a festive colored cake. Make sure you pick a cookie cutter that fits inside each pound cake slice.

** Commonly asked questions: Yes, you can bake a colored cake and use that inside the cake instead of the poundcake.

** Yes, the pound cake will remain moist (as long as it’s fully submerged in the batter).