Ladybug Cake

• 1 (18 1/4 ounce) betty crocker supermoist yellow cake mix or (18 1/4 ounce) betty crocker supermoist white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 1 (16 ounce) container betty crocker whipped fluffy ready-to-spread white frosting
• 1 large red gumdrop
• red and black shoestring licorice
• red sugar
• 1 large black gumdrop

1. Preheat oven to 350u0b0F.
2. Generously grease bottom only of 1-1/2 round casserole or heatproof bowl and bottom of loaf pan, 8-1/2" x 4-1/2" x 2-1/2".
3. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl constantly.
4. Pour half the batter into casserole; pour remaining batter into loaf pan.
5. Bake about 40 minutes or until toothpick inserted in center comes out clean.
6. Cool 10 minutes.
7. Run knife around side of casserole and loaf pan to loosen cakes; remove from casserole and pan to wire rack.
8. Cool completely, about 1 hour.
9. Wrap and freeze loaf cake for another use.
10. Place cake, rounded side up, on serving plate.
11. Frost cake with frosting.
12. Make face on side of cake, ussing cookies for eyes, red gumdrop slice for nose, red shoestring licorice for mouth and black shoestring licorice for eyebrows and antennae.
13. Sprinkle red sugar over cake to within 2 inches from curved side of face.
14. Place black gumdrop slices on cake for spots.
15. Serve when ready.

cake mix, water, vegetable oil, eggs, white frosting, red gumdrop, red, red sugar, black gumdrop

Taken from www.food.com/recipe/ladybug-cake-159857 (may not work)