Ingredients
2 1/3
cups Gold Medal™ all-purpose flour
1 2/3
cups sugar
3/4
cup butter or margarine, softened
2/3
cup baking cocoa
1 1/2
cups water
3 1/2
teaspoons baking powder
1
teaspoon salt
3
eggs
1
container (12 oz) Betty Crocker™ whipped fluffy white frosting
5
coconut-covered marshmallow bon-bon cookies
6
pieces string licorice
Preparation
Heat oven to 350° F. Grease bottom and sides of 13x9 inch rectangular pan with shortening; lightly flour.
In large bowl, beat all ingredients except frosting, cookies and licorice with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
Spread frosting on top and sides of cake. Decorate with cookies and licorice to look like balloons on strings.
