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1
Preheat the oven to 350 degrees F and line two 9-by-13-inch pans with parchment paper; coat with cooking spray.
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2
Prepare the cake mixes as directed; divide between the pans and bake as directed.
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3
Let cool, then unmold.
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4
Stack the 2 cakes with chocolate frosting in between.
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5
Mark the middle with toothpicks as shown, then cut in half crosswise.
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6
Stack the 2 halves with frosting in between to make a 4-layer cake.
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7
Freeze 30 minutes.
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8
Put the cake on cardboard with a short side facing you.
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9
Mark the middle with toothpicks as shown.
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10
To form the roof, shave off the top 2 layers of cake at an angle, starting 1/2 inch to the right and left of the toothpicks.
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11
Crumble about 2 cups of the cake trimmings and mix with just enough chocolate frosting so it sticks together.
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12
Moisten your fingers, then gently mold the top of the cake to form the tip of the roof.
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13
Cut the graham crackers by scoring with a small serrated knife, then snapping along the scored line.
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14
You will need 16 graham cracker squares, 4 large triangles and 2 small triangles to cover the cake.
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15
Cover the cake completely with the remaining chocolate frosting.
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16
Gently press the graham crackers into the frosting to cover the whole cake except the angled roof.
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17
Cut 1 whole graham cracker into 4 small rectangles for the chimney.
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18
Insert into the roof as shown, making sure the tops of the graham crackers are aligned.
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19
Arrange the cereal on the roof in rows, starting from the bottom and working your way up; overlap the rows so they look like shingles.
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20
Decorate the house with vanilla frosting, candies and sanding sugar.
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21
To make icicles, pipe a dot of frosting, then drag the pastry bag downward.
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22
Top the chimney with cotton candy.
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23
Dust with confectioners' sugar.
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24
Photograph by Andrew Purcell
