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Treasure Chest Cake

This is a recipe for older children or for younger children with the help of an adult. It is great as a birthday cake.


1 (12 ounce) Entenmann's All Butter pound loaf

8 ounces Cool Whip, thawed

Assorted "jewels" such as Fruit Chews, candy necklaces,

Prepared raspberry gelatin, cut into cubes

Gumdrops or other small candies

1 pretzel rod, cut into 3 pieces

Miniature candy-coated semisweet chocolate candies

Black licorice

2 long pretzels, cut into 3 pieces


Cut a 1/2 inch horizontal slice off the top of the cake; set slice aside. Carefully hollow out the center of the cake, leaving a 1/2 inch shell on the bottom and sides. Reserve removed cake for snacking or another use.

Spoon 1 cup of the whipped topping into the cake shell. Frost the sides with 1 1/2 cups whipped topping. Refrigerate until ready to serve.

Just before serving, place assorted "jewels" over whipped topping in cake shell. Angle reserved cake slice over jewels using pretzel rod pieces to resemble an open chest lid. Frost slice with remaining whipped toping. Decorate with miniature candy-coated semisweet chocolate candies and licorice. Add remaining pretzels to ends of chest for handles.


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