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Skaters' Cake 

Prep time: 1 hrs 30 min
Cook Time: 30 min
Yield: 12 servings

Ingredients:

CAKE
Crisco® Flour No-Stick Spray
1 (18.25 oz.)package Pillsbury® White Cake
1cup water
1/3cup Crisco® Pure Vegetable Oil
3 large eggs
FROSTING
1 (16 oz.)can Pillsbury® Vanilla Frosting
1 (7 oz.)jar marshmallow creme
HILL AND POND
3 pretzel sticks
1package blueberry flavored gelatin
Hot water
Ice cubes

Preparation Directions:

1.HEAT oven to 350°F. Spray two 9-inch round cake pans with flour no-stick cooking spray.
2.PREPARE and bake cake as directed on package, using water, oil and eggs. Cool 15 minutes. Remove from pans. Cool 20 minutes or until completely cooled. Freeze 1 cake layer for at least 30 minutes.
3.BEAT frosting and marshmallow creme in medium bowl until smooth. Place room temperature cake layer, rounded side down, on serving plate. Frost top of cake.
4.PLACE frozen cake layer, rounded side up, on cutting board. To make pond in cake layer, use small sharp knife to cut out an irregular 6x4-inch oval-shaped hole, no closer than 1 1/2-inches from edge of cake. Remove oval piece of cake. Place frozen cake layer, rounded side up, on top of frosted cake layer. Frost sides and top of cake.
5.FROST inside of pond heavily, being sure to seal completely. Cut oval cake piece in half lengthwise. Place 1 half on top of cake close to pond for sliding hill. Secure by inserting 3 pretzel sticks into hill. Frost hill. Save other half of oval cake for another use.
6.PREPARE gelatin as directed on package for speed set, using hot water and ice cubes. Carefully spoon slightly thickened gelatin into pond to within 1/4-inch of top of cake. Refrigerate 2 hours or until gelatin is firmly set. Save remaining gelatin for another use. At this point, cake can be covered and refrigerated for up to 2 days before decorating.
7.DECORATE cake as desired. Decorated cake can stand at room temperature for up to 4 hours before serving.