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3 eggs 1/3 cup water 1/3 cup coconut oil, melted and slightly cooled 1 tbsp vanilla extract 1 box Simple Mills Chocolate Muffin and Cake Mix 1 tub Simple Mills Chocolate Frosting, at room temperature 1 tub Simple Mills Vanilla Frosting, at room temperature
PREHEAT oven to 350ºF and grease a 8" round cake pan with coconut oil. MIX eggs, water, coconut oil and vanilla extract in a large bowl. ADD in baking mix slowly. POUR into prepared cake pan. BAKE in the oven for 30-35 minutes or until a toothpick comes out clean. REMOVE from the oven and let cool for 10 minutes before inverting on a wire rack, removing from the pan and letting cool completely. TRANSFER to a cutting board and slice out a 1 inch strip from the middle of the cake. SPREAD chocolate frosting between the two remaining pieces of cake, before placing them together to form a football shape. ICE the cake with chocolate frosting (warming it up to make it more spreadable) and refrigerate for 30 minutes until the frosting is completely set. PRESS a piece of paper towel gently over the surface to add texture to the cake. PIPE vanilla frosting to add the laces and stripes using a piping bag or ziploc bag with corner cut off.