Title: Pilgrims Hat Cake
Categories: Cake Dessert
Yield: 12 Servings

CAKE
1	pk	Pillsbury Plus yellow cake
		Mix
1	c	Water
1/3	c	Oil
3		Eggs
FROSTING
1	cn	Pillsbury Choc. Fudge
		Frosting Supreme
15		Yellow candy coated M & M's
41		Light brown candy-coated
		M & M's

Heat oven to 350 F. Grease 13x9-inch pan; line with waxed paper and grease again. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and lined pan. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Meanwhile, cover 15x10-inch piece of cardboard with foil; Carefully invert cake onto cardboard; remove waxed paper. Cool Completely. Designate one 9-inch side to be the top of the hat. Place 2 toothpicks on the top of the cake 2 1/2 inches from each side. At bottom of hat 3 1/2 inches up, cut 1 inch deep cut on each 13-inch side. To form hat shape,make diagonal cut from each toothpick to end if each 1-inch cut. remove cake pieces. Frost sides and top of cake with frosting. To form buckle, centered just above hat brim, place yellow candy-coated chocolate pieces in a 2x2 1/2 inch square (4 pieces per side) leaving center of buckle open. Place remaining 1 yellow piece inside square centered along one side. To form hat band, starting next to buckle, center and place 3 rows of light brown candy coated chocolate pieces, extending to edge and down sides of cake. Fill in center of buckle with remaining 5 light brown pieces.

Above 350 feet; Add 1/3 cup flour to dry cake mix; increase water to 1 cup plus 2 tbsps. Bake as directed.

Nutritional Info: 1/12th of Recipe; Cal.-400, Protein-3 gr., Carbo.-57 gr., Fat-17 gr., Chol.-48 mg., Sodium 340 mg.

Dietary Exchanges: 1 1/2 Starch, 2 fruit, 3 1/2 Fat

: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994

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