Cookie
Administrator
Heat oven to 300F. Grease and flour two 1 1/2 quart round baking dishes. Prepare separately 2 packages of pound cake mix as directed on package except - pour batter for each into baking dishes. Bake 1 hour 5 to 10 minutes or until wooden pick inserted in center comes out clean.
Cool cakes 10 minutes; remove from baking dishes. Prepare 2 packages of fluffy white frosting, mix as directed on packages. Tint frosting with few drops of blue food color.
Place one cake round side down on plate. If flat side has rounded slightly during baking, slice off thin piece to make level. Frost top with tinted frosting. Cut thin slice from flat side of second cake if necessary. Place flat side down on first cake to make a globe shape. Frost cake with tinted frosting.
Melt 1 oz. unsweetened chocolate and 1 tsp. butter or margarine over hot water. Remove from heat; blend in 1 cup sifted confectioners' sugar and 1 tbsp. hot water. Beat until smooth. Fill Envelope Cone with chocolate icing; draw outlines of continents on cake. Trim with Tiny Flags to represent different countries.
Cool cakes 10 minutes; remove from baking dishes. Prepare 2 packages of fluffy white frosting, mix as directed on packages. Tint frosting with few drops of blue food color.
Place one cake round side down on plate. If flat side has rounded slightly during baking, slice off thin piece to make level. Frost top with tinted frosting. Cut thin slice from flat side of second cake if necessary. Place flat side down on first cake to make a globe shape. Frost cake with tinted frosting.
Melt 1 oz. unsweetened chocolate and 1 tsp. butter or margarine over hot water. Remove from heat; blend in 1 cup sifted confectioners' sugar and 1 tbsp. hot water. Beat until smooth. Fill Envelope Cone with chocolate icing; draw outlines of continents on cake. Trim with Tiny Flags to represent different countries.
