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Chocolate-Dipped Marshmallow Turkey Cake

Name: Chocolate-Dipped Marshmallow Turkey Cake
Prep time: 45 min
Total time: 2 h 45 min
Yield: 14
Ingredients: 1 box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Devil's Food, or any preferred chocolate flavor; 1-1/4 cups water; 1/2 cup vegetable oil; 3 eggs; 1 (16 ounce) tub Betty Crocker™ Rich & Creamy chocolate frosting; 17 marshmallows; Sprinkles or sparkling sugar in red, orange and yellow; Vegetable shortening; Edible black food marker

1 Ratings

4 Comments

Chocolate-Dipped Marshmallow Turkey Cake

Prep 45 min
Total 2 hr 45 min
Servings 14

It's a cinch to turn a chocolate cake into this cute and easy Thanksgiving dessert! MORE+ LESS-

By The Decorated Cookie

Updated March 8, 2017

Ingredients

box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Devil's Food, or any preferred chocolate flavor

1-1/4 cups water

1/2

cup vegetable oil

eggs

(16 ounce) tub Betty Crocker™ Rich & Creamy chocolate frosting

marshmallows

Sprinkles or sparkling sugar in red, orange and yellow

Vegetable shortening

Edible black food marker

Steps

Hide Images

1

Grease a Bundt or angel food cake pan with butter or shortening and sprinkle with flour to prevent sticking. Prepare the Betty Crocker chocolate cake mix batter with the water, oil and eggs, mixing according to package directions. Pour batter into the prepared pan and bake as directed. Let cool and remove the cake from the pan to a serving plate.
2

Scoop chocolate frosting from the tub into a microwave-safe bowl. Microwave on high 15 to 20 seconds or just until the frosting is easily pourable but still thick. Generously spoon the frosting on the top of the cake, all around the inner circle, and let the frosting drip down the sides. You might not use all of the frosting. Let the frosting set for at least 30 minutes.
3

Meanwhile, prepare the tail feathers. Pierce a marshmallow with a toothpick or skewer, quickly submerge it in a small glass of water, dab the excess water on a paper towel, and immediately coat it with sprinkles. (It’s helpful to hold the marshmallow over a bowl to catch extra sprinkles.) Carefully remove the toothpick and set the marshmallow on a piece of wax paper. Repeat for all the marshmallows, making five of each of these colors: red, orange and yellow. Allow the marshmallows to dry as long as possible.
4

Dip a paper towel in vegetable shortening and grease the top three inches of a lollipop stick. Skewer the marshmallows and put three on a stick. Repeat to make five sticks. Insert the marshmallow sticks into one side of the cake to make the tail feathers.
5

For the eyes, slice one marshmallow in half horizontally to make two marshmallow circles. On the non-cut ends, use the black edible writer to draw circles for pupils of the eyes.
6

For the beak and wattle, slice one marshmallow diagonally. Using the same method to coat them with sprinkles that you used for the tail feathers, dip one of the cut marshmallows in yellow sprinkles and one in red. Let dry before setting the red marshmallow in front of the cake and pressing into the frosting. Rest the yellow marshmallow “beak” on top and press into the frosting.
7

Press the eyes into the frosting and your turkey is ready to be gobbled up!

Expert Tips

In addition to the ingredients listed, this recipe also requires 5 six-inch lollipop sticks to construct the tail feathers, plus toothpicks or skewers to aid in coating the marshmallows.
Don't get too ambitious with the tail feathers! Stick with 6-inch lollipop sticks with no more than three marshmallows on each, or the sticks will be too top-heavy to stay upright in the cake.
You can find sprinkles or sparkling sugar, lollipop sticks and the black edible writer in craft stores, the baking section of a big box stores, or online.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Make this cute and easy Thanksgiving dessert and wow your family and friends!Seriously, this is a can-do holiday cake that's fun and best of all – easy! I have nothing against the typical Thanksgiving Day desserts. I’ll try the pies, maybe some pumpkin cheesecake, those syrupy cakes with cranberries and nuts and other harvest-themed things. But you just can’t beat a good, old fashioned chocolate cake. It’s what everyone really wants for dessert, especially those in the “no-fancy-flavors” crowd, such as the kids. Or my husband. And if you dress one up as a turkey (a cake, not my husband), then it totally counts as a Thanksgiving dessert. If you’ve never decorated a cake in your life, this turkey is a perfect place to start. It’s easy to put together for even the newest of decorators.First, you’ll need a cake pan. You can use a Bundt cake pan, though here I used an angel cake pan because I like the shape and it has two pieces so I can easily lift the cake out of the pan. Heck, you can even just make a double layer round cake if you like.
In addition to the ingredients listed, this recipe also requires 5 six-inch lollipop sticks to construct the tail feathers, plus toothpicks or skewers to aid in coating the marshmallows. Tip: When assembling the turkey tail feathers don’t get too ambitious with the lollipop sticks and marshmallows. Stay with 6-inch sticks with only 3 marshmallows per stick, otherwise the feathers will be too top heavy to stay upright in the cake. You can find sprinkles or sparkling sugar, lollipop sticks and the black edible writer in craft stores, the baking section of a big box stores, or online. To secure the face, you can use toothpicks in the pieces if needed, but be sure to remove them before serving. He's ready to wow!