Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 1 cake or 12 slices
1/3 cup water
1/3 cup coconut oil, melted and slightly cooled
1 tbsp vanilla extract
1 box Simple Mills Chocolate Muffin and Cake Mix
1 tub Simple Mills Chocolate Frosting, at room temperature
1 tub Simple Mills Vanilla Frosting, at room temperature
PREHEAT oven to 350ºF and grease a 8" round cake pan with coconut oil.
MIX eggs, water, coconut oil and vanilla extract in a large bowl.
ADD in baking mix slowly.
POUR into prepared cake pan.
BAKE in the oven for 30-35 minutes or until a toothpick comes out clean.
REMOVE from the oven and let cool for 10 minutes before inverting on a wire rack, removing from the pan and letting cool completely.
TRANSFER to a cutting board and slice out a 1 inch strip from the middle of the cake.
SPREAD chocolate frosting between the two remaining pieces of cake, before placing them together to form a football shape.
ICE the cake with chocolate frosting (warming it up to make it more spreadable) and refrigerate for 30 minutes until the frosting is completely set.
PRESS a piece of paper towel gently over the surface to add texture to the cake.
PIPE vanilla frosting to add the laces and stripes using a piping bag or ziploc bag with corner cut off.