So guess what? Because I don’t have nearly enough to do, I’m now creating food awesomeness (that sounds not humble, but it’s true, it’s food awesomeness, so I’m owning that) for Tablespoon! And given I’ve been a Tablespoon fan for ages, and their stuff rocks, it’s a gosh darn good fit. Speaking of stuff that rocks, how about this Turkey Chocolate Cake? My neighbor came over when I was working on it, popped in the kitchen, eyed it and stopped in her tracks because it’s even cuter in person.
And crazy easy to make, even if you’ve never picked up a bag of frosting. Because for this cake you don’t even have to pick up a bag of frosting. Oh my gosh, I just love this cake. It was pure agony to slice into him, but my 7 year old could wait no longer. Sorry Tom!
how to make a chocolate turkey cake
Prepare a chocolate cake in a Bundt pan and let cool.
Microwave store-bought chocolate frosting for 15 to 20 seconds until it’s of a pour-able consistency. Spoon over the cake and let set.
Follow the instructions for rainbow marshmallow kabobs to make five lollipop sticks topped with three marshmallows each in yellow, orange, and red. (To coat marshmallows in sprinkles, use a toothpick to dip a marshmallow in water and then coat in yellow, orange, or red sprinkles. Slide the dried marshmallows on lollipop sticks, using vegetable shortening on the stick so it glides on easily.) Prop the sticks in the cake.
Slice a marshmallow in half. Use a black food writer to draw eyes and attach to the cake with frosting. Cut a marshmallow diagonally and coat half in yellow and the other in red using the method above. Arrange on cake.
PIN FOR LATER: