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Piano Cake

White and dark chocolate bars are "key" to decorating this piano cake baked from an easy mix.

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Prep Time: 40 minutes

Total Time: 3 hours 30 minutes

Servings: 12 servings

Recipe

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*Percent Daily Values are based on a 2,000 calorie diet.

High Altitude (3500-6500 ft):
Follow High Altitude cake mix directions on box for 13x9-inch pan.
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To make it easier to cut chocolate bars, have chocolate at room temperature. Heat a sharp knife in hot water and dry before cutting chocolate.
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Pick up an extra white chocolate candy bar in case one breaks.

Ingredients

1Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan with shortening and flour, or spray with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour into pan.
2Bake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
3Use serrated knife to cut cake as shown in diagram (for piano bench, cut 4 1/2x1 1/2-inch piece; cut horizontally in half to make bench lower than piano, if desired). On tray, place cake. Cover; freeze 1 hour or until firm.
4Cut one bar white chocolate into 1 3/4x1/2-inch strips. From remaining bar, cut 2 1/2x1 1/2-inch piece for music. Cut milk chocolate into 1x3/8-inch pieces.
5Place about 2 tablespoons frosting in small resealable food-storage plastic bag. Frost top and sides of cake with remaining frosting. Place white and milk chocolate pieces on cake for piano keys. Cut off tiny corner of bag with frosting; pipe frosting notes on white chocolate "music." Place above keys. Store loosely covered at room temperature.