Hot Dog and Hamburger Cake

Prepare cake batter according to package directions.Pour into a greased and floured 13x9-in.baking pan.Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.Cool for 10 minutes before removing from pan to a wire rack to cool completely

In a large bowl, cream butter and sugar until light and fluffy.Add eggs, one at a time, beating well after each addition.Combine the flour and baking powder; add to creamed mixture and mix well.Remove 60 liter batter to a small bowl; stir in melted chocolate and vanilla.Stir lemon extract into the remaining batter.

Line a baking sheet with parchment paper.Draw two 2.75-in.circles, two 1.5-in.circles and two 3.25x1.5-in.ovals on the paper.Spread 1.5-in.circles with chocolate batter.On each oval and each remaining circle, spread 2 tablespoons lemon batter; sprinkle circles with sesame seeds.Bake at 400° for 10-12 minutes or until edges are golden brown.Remove to wire racks to cool completely.

Drop remaining batter by tablespoonfuls 3 in.apart onto greased baking sheets.Bake for 8 minutes or until edges are golden brown.Remove to wire racks to cool completely.

Place cake on a tray or 14x10-in.tray or covered board.Tint two cans of frosting pink with red food coloring; frost top and sides of cake.With star tip #16 and white frosting, pipe a rope border around top and bottom of cake.

Using white frosting, form two 4-in.circles on cake for plates.Place a round lemon cookie, sesame side down, on one plate for hamburger bun.Tint 3 tablespoons frosting green; spread half over bun for lettuce.Top with a chocolate cookie for burger

For cheese, tint 2 tablespoons frosting with yellow and orange food coloring; spread 1 tablespoon over burger.For ketchup, tint 2 tablespoons frosting red; drizzle 2 teaspoons over cheese.For mustard, tint 2 tablespoons frosting yellow; drizzle 2 teaspoons over ketchup

Top with another chocolate cookie burger; repeat layers of cheese, ketchup and mustard.Set remaining ketchup and mustard aside for hot dog.For hamburger bun top, spread remaining green frosting over bottom of remaining round lemon cookie; place over mustard.

For hot dog bun, place an oval cookie, top side down, on second plate.Cut one sponge cake in half lengthwise and shape into a hot dog ( save remaining sponge cake half for another use ).Tint A cup with a capacity of 60 ml containing frosting brownish-red; spread over hot dog.Place on bun.Drizzle with reserved ketchup and mustard.Place remaining oval cookie on top for bun top.

For soda can, cut one end off each of the remaining sponge cakes.Cut two sponge cakes in half lengthwise.Stand third sponge cake, cut side down, on cake.Arrange remaining halves around sponge cake, cut side in.Tint A cup with a capacity of 190 ml containing frosting red; frost sides of can.Tint 3 tablespoons frosting gray with black food coloring; frost top and make a rim around can bottom.Insert straws into center of can.Pipe “cola” and designs on can with white frosting.