Gingerbread Castle Cake
1 box spice cake mix
1 1/4cups water
1/3 cup vegetable oil
1 cup chocolate chips, melted
1/2 cup Creamy vanilla frosting
4 round peppermint candies
4 peppermint candy sticks
1/2 cup small gumdrops
3 spearmint gumdrop leaves
Candy sprinkles and holly decors, if desired
Edible glitter, if desired
Heat oven to 350 degrees. Generously grease and flour Nordic Ware Castle Bundt cake pan, or spray with baking spray with flour.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
Place cake on 12- to 15-inch serving plate, tray or piece of cardboard covered with foil. Place melted chocolate chips in small resealable food-storage plastic bag; snip off tiny corner of bag. Pipe melted chocolate on cake to outline door and window panes.
Using small amount of frosting, attach round candies to 4 candy sticks; let dry. Place remaining frosting in corner of small microwavable resealable food-storage plastic bag. Seal bag; microwave on High 10 seconds. Snip off tiny corner of bag. Pipe frosting to decorate roof, tops of towers and windows. Decorate top and sides of castle with gumdrops.
Place candy sticks (topped with round candies) on top of each tower; drizzle tops with frosting if desired. Add 2 spearmint leaves to front entrance. Roll remaining spearmint leaf and shape into wreath shape; attach to door with small amount of frosting. Decorate wreath and entrance with candy sprinkles as desired. Sprinkle edible glitter around entire castle and over top of castle to look like snow. Makes 12 servings