June 29th, 2009
Excerpted from Birthday Cakes for Kids by Annie Rigg (Ryland, Peters and Small)
Preheat the oven to 350°F.
Make the cake batter and spoon into the prepared loaf pan. Bake on the middle shelf of the preheated oven as directed or until a skewer inserted into the middle of the cake comes out clean. Leave the oven on. Let the cake cool in the pan for 10 minutes before turning out onto a wire cooling rack. Turn the cake right-side up and let cool.
Clean the cake pan, then grease and baseline it again. Spoon in remaining batter (this is for the lid of the treasure chest) and bake on the middle shelf of the preheated oven as directed, or until a skewer inserted into the middle of the cake comes out clean. Let the cake cool in the pan for 10 minutes before turning out onto a wire cooling rack. Turn the cake right-side up and let cool.
When you are ready to assemble the cake, place the larger cake in the middle of a large plate or board. Use a long, serrated knife to level the top of the cake if necessary. Spread two-thirds of the Chocolate Fudge Frosting over the whole cake using a palette knife, dragging the knife across the frosting to create a woodgrain effect.
Wrap the prepared card in aluminum foil. Spread a little of the frosting over one side of the foil board and stick the cake lid on top. Cover with the remaining frosting. Decorate both parts of the treasure chest with sugar-coated chocolate drops and red licorice strips.
Position the lid at an angle to the treasure chest and secure with toothpicks. Fill the treasure chest with chocolate coins and jewel candies. The candies also act as an extra support for the lid.