Elephant Cake

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (9-inch) round cake pans with shortening or cooking spray.

Make and bake cake mix as directed on box for 9-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cakes 30 minutes to 1 hour or until firm.

Use template as a guide to shape the elephant. (See link below for diagram and template.) Cut 1-inch slice from edge of cake about 2 inches into cake. Cut small inverted U-shape piece for trunk. Place body on tray. From remaining part of cake, shape trunk from U-shape piece and tail from the trimmed sections. Arrange trunk and tail pieces next to body. Repeat with remaining cake, turning template over to allow elephants to face each other.

Spoon frosting into large bowl. Stir in enough food color until desired color. Spread thin layer of frosting over cake pieces to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting.

Frost entire cake with remaining frosting. Add mints for eyes. Press 2 of the gumdrops together; on sugared surface, roll gumdrops with rolling pin to form large thin sheet. Repeat with 2 more gumdrops. Trim each gumdrop sheet as in diagram to look like ears. Press ears into frosting on elephant to attach. Cut toe shapes from scraps of gumdrop sheet. Place on bottom of elephant legs.