Lincoln-Log Cake  

Materials Needed:

• 46-ounce juice can (with one end removed)
• Grease
• Waxed paper
• Cake batter (your favorite chocolate recipe)
• 2 straws (plastic, cut 1-2 inches above the batter)
• Light-colored chocolate frosting
• Darker-colored chocolate frosting (for decorating)
• Heavy plastic bag (for frosting bag)
• 3 maraschino cherries with stems
• Miniature paper hatchet

Instructions:

1. Prepare the Cake Can:
   Grease the inside of the juice can and fit a circular piece of waxed paper into the bottom. Fill the can 2/3 full with cake batter. Stand 2 straws vertically in the cake batter, then pour the remaining batter around the straws, filling the can 3/4 full. The straws allow the air to escape from the bottom, helping the cake rise evenly.

2. Bake the Cake:
   Bake the cake until you can lift a straw without batter sticking to it. Allow the cake to cool before proceeding.

3. Remove the Cake:
   Use a can opener to remove the bottom of the can and carefully slide the cake out onto a plate.

4. Decorate the Cake:
   Spread a light-colored chocolate frosting on the cake. To make a frosting bag, cut out a corner of a heavy plastic bag and fill it with darker-colored chocolate frosting. Clip the end and start decorating by going back and forth horizontally across the cake. Use the darker frosting to create rings on both ends of the cake to resemble the log’s texture.

5. Final Touches:
   Top the frosted cake with 3 maraschino cherries and place a miniature paper hatchet into the log for a fun, festive touch.