Jolly Santa Claus Cake

Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1/2 cup of the batter; stir in 1/2 teaspoon of the food color. Divide remaining batter between pans. Drop tablespoonfuls of colored batter in random pattern over top of batter in each pan. Cut through batters with table knife in zigzag pattern for marbled design.

Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edges of pans to loosen cakes. Remove from pans to cooling rack. Cool completely, about 1 hour. Trim off rounded tops of cake layers, if necessary.

Place one cake layer on serving plate, bottom side down. Spread 2/3 cup frosting on top; top with second cake layer. Frost top and side of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes to set.

In small bowl, place 3 tablespoons of the frosting; stir in remaining 1/4 teaspoon food color until blended. Fit decorating bag with 1/2-inch star piping tip; fill with 3/4 cup of the untinted frosting. Set red colored frosting and filled decorating bag aside.

Remove cake from refrigerator. Using remaining 3/4 cup untinted frosting, spread around side and two-thirds of top of cake (use photo as a guide).

To decorate Santa’s face: For hat, spread red frosting on top third of cake. Place 2 candies for eyes. Slightly flatten gumdrop to form nose; place in center of cake. Using decorating bag, pipe brim for hat, mustache and decorative swirls for the beard. Slightly flatten marshmallow; place at side of hat for pom pom (use photo as a guide).

Sprinkle 1 tablespoon white candy sprinkles on beard. Sprinkle 1/4 teaspoon of the holiday mix sprinkles on brim of hat. Press remaining holiday mix sprinkles along bottom edge of cake. Store loosely covered at room temperature.