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So moist. So delicious. And so much more.™

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Swimming in Cotton Candy

Hazel McCoy Recipe shared by:
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Summer is around the corner and this delicious chocolate cake with cherries will get you in the tropical mood. It is family friendly as it allows kids to decorate the pool, landscape and add their favorite characters in the pool. Spend time together as a family and get your kids involved, come up with original recopies and fun cooking together! Happy Summer and I wish you could taste it.

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Ingredients

  • Frosting for pool:
  • 1 packet of Duncan Hines® Frosting Creations™ Cotton Candy Flavor Mix and 1 can of Frosting Creations™ Frosting Starter(reserve 2 tablespoons for adhering candy embellishments and grass).
  • Green food coloring
  • Cake:
  • One package Duncan Hines Chocolate cake mix
  • 3 eggs
  • 1 cup water
  • 1/2 cup oil
  • 10 oz Canned Cherry Pie filling with juice
  • Toppings:
  • white chocolate candy chips used for pool tiles
  • green colored frosting
  • Polly Pockets and other pool props

Baking Instructions

  1. Pour pack of Duncan Hines® Frosting Creations™ Cotton Candy Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
  2. Prepare Duncan Hines Chocolate Cake mix according to directions.
  3. Add 10 oz canned Cherry Pie Filling with juice
  4. Bake at 350 degrees for 35 minutes
  5. Check to see that it is done
  6. Cool on wire rack
  7. Place prepared frosting in bag, clip end and draw out pool shape on cake
  8. Fill in with frosting creating waves
  9. Do the same with green frosting to create grass
  10. Add props
  11. Enjoy!

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Tips

Creations Packet

Creations Packet

Hi All....when using the creations frosting..and if you get the cinnamon roll packet to add to frosting...I would advise not to use the whole packet...it is to strong...same goes for the others...its a pour alittle taste test ...add to your liking..


old fashioned carrot cake

old fashioned carrot cake

Increase water in carrot cake mix by 1/4 cup. Add 1/2 cup chopped nuts, 1/2 cup shredded coconut and 1 can (8 ounces) crushed pineapple, drained. Bake in 13x9 pan for 40 to 50 minutes or until a toothpick inserted in center comes out clean.





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