Recipe from Better Homes and Gardens
Young campers get a kick out of eating this miniature campsite. It's a fun dessert that starts with a chocolate cake mix.
Prep Time: 1 hr
see savings1 package 2-layer-sizechocolate cake mix
see savings1 16 ounce canchocolate frosting
see savings1 cupchocolate cookie crumbs
see savings1/3 cupshredded coconut
see savings8 dropsgreen food coloring
see savings9pretzel rods
see savings3 9 - 10 inchesplain, dried-tomato-basil, and spinach-and-vegetable flour tortillas
see savings9candy pebbles
see savings1 cuppretzel sticks
see savings2red and orange rolled fruit leather, cut into strips
see savings1/2 cupSpanish-style peanuts
see savings6fresh rosemary sprigs
Bake cake in a 13x9x2-inch pan according to package directions. Cool completely. Leave cake in pan and frost with chocolate frosting.
To make tepees, cut pretzel rods to 5-1/2 inches long; discard shorter pieces. Tie three rods together with clean kitchen string, 1 inch from their tops. Spread rods into a tripod shape and press ends into frosting on cake. Repeat with remaining rods. Cut tortillas in half. Keep one half of each tortilla, discarding remaining halves. For each tepee, place a tortilla half around a pretzel rod tripod. Secure each with a toothpick. Cut a 2-1/2-inch slit up the front of each tepee. Pull back flaps and secure each with a toothpick.
For campfire, make a small ring of candy pebbles in front of tepees. Fill circle with some of the pretzel sticks, broken to fit in circle, and strips of fruit leather to resemble a campfire.
Decorate the campsite with peanuts for pathways, remaining pretzel sticks for fencing, and rosemary sprigs for trees and bushes. Makes 24 servings.
Per Serving: cal. (kcal) 301, Fat, total (g) 14, chol. (mg) 28, sat. fat (g) 3, carb. (g) 40, fiber (g) 2, pro. (g) 4, vit. C (mg) 1, sodium (mg) 335, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet