This is the easiest “special” cake I’ve made yet!
Make a 10×15 cake. An 11×15 is fine if you don’t have a 10×15 pan–it will just be a little smaller. Also make chocolate buttercream icing.
Cut the cake in half horizontally. Ice the top and sides of each half with the chocolate icing.
Place one half on a serving tray. Top it with gold coins and gold-covered candy or chocolates, placing more candy towards the front of the cake. (I recommend not placing any larger sweets even past the halfway mark. Your cake won’t touch in the back, and it looks a little ridiculous. I had to remove some of the eggs in the picture in order to make it sit right. So this picture isn’t a perfect guide as to how much to put in the middle to back sections. Once you have the top on, you can go back and squeeze some into empty spots if you want to.)
Place toasted coconut or crumbled chocolate cookie around the base to look like dirt. Place a few gold coins or candies front of the box to look as though they spilled out.
Comments or Modifications:
I didn’t use licorice. Instead I piped black icing. I also didn’t have gold-covered candy, outside of these leftover Easter eggs. 🙂 I know, kinda corny, but this is Africa.
I made the keyhole latch out of aluminum foil and drew on the keyhole. I didn’t want to waste a lot of cookies on the “dirt,” so I just used the rest of the chocolate wafers.