-
1
Heat oven to 350F.
-
2
Line bottom of 13x9-inch baking pan with waxed paper; spray with no-stick cooking spray.
-
3
Set aside.
-
4
Place all cake ingredients except sprinkles in bowl; beat as directed on package.
-
5
Stir in orange sprinkles.
-
6
Pour batter into prepared cake pan.
-
7
Bake 29-32 minutes or until toothpick inserted in center comes out clean.
-
8
Cool 1 hour.
-
9
Cover with aluminum foil; freeze in pan 2 hours.
-
10
Combine powdered sugar and 3/4 cup butter in bowl; beat at medium speed until well mixed.
-
11
Continue beating, adding enough half & half for desired frosting consistency.
-
12
Remove cake from freezer; invert cake onto large cutting board.
-
13
Carefully peel off waxed paper.
-
14
(If cake is not releasing out of pan, place warm, damp dish towel over inverted pan to help release cake.)
-
15
Cut cake according to diagram using ruler or straight edge to guide knife.
-
16
Place 2 small triangles together, top-side down, on large rectangle platter or baking sheet covered with aluminum foil, to form 1 large triangle.
-
17
Frost top of triangle.
-
18
Carefully place large triangle on top of frosted triangle.
-
19
Trim all edges, if necessary, to even them out.
-
20
Working quickly, frost cake.
-
21
Use knife tip or toothpick to draw lines for separating decorator sugars.
-
22
To keep decorator sugar colors from blending, cover sections that are not being sprinkled with waxed paper.
-
23
Generously sprinkle wide end of triangle with yellow sugar, middle section with orange sugar and pointed section with white sugar.
-
24
Decorate sides of cake with candy corn, if desired.
