Ingredients
1
(18.25-oz.) pkg. golden vanilla cake mix with pudding
1 1/4
cups water
1/3
cup oil
3
eggs
1
(16-oz.) can vanilla frosting (not whipped)
1/2
cup strawberry ice cream topping
2
or 3 (2.25-oz.) small (1-inch) chewy chocolate candies, unwrapped
2
tablespoons grated vanilla candy coating or almond bark (from 1-oz. cube)
Preparation
Heat oven to 350°F. Grease and flour 2 1/2-quart ovenproof glass or metal bowl. Prepare cake mix batter as directed on package, using water, oil and eggs. Pour batter into greased and floured bowl.
Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in bowl on wire rack for 30 minutes. Run thin knife around edge of cake; invert cake onto serving plate. Cool 1 hour or until completely cooled.
Frost cooled cake with thin layer of frosting. Spoon remaining frosting into resealable plastic bag; seal bag. Cut small hole in bottom corner of bag. Squeeze bag to pipe frosting onto cake to resemble spaghetti. Stir strawberry topping to soften; spoon topping onto top of cake to resemble spaghetti sauce, allowing some to drip down sides.
Unwrap candies; microwave on HIGH for 10 to 15 seconds to soften. Break each candy into thirds; roll into “meatballs” and arrange on cake. Sprinkle grated candy coating over top of cake to resemble cheese.
