Licorice-Eared Mice Mini-Cakes

Licorice-Eared Mice Mini-Cakes

16 cakes
Oven Temp: 350

1 box Super Moist German Chocolate cake mix, prepared
1/3 cup(s) grade-A dark maple syrup
1/2 cup(s) pumpkin pie filling
Black food coloring
1 tub(s) Duncan Hines Classic Vanilla frosting
Black licorice

Directions
1. Coat a mini-egg cake pan ($12.99; Wine & Cake Hobbies) with cooking spray and fill each compartment to the top with prepared cake mix. Bake at 350F for 15 to 20 minutes, then cool cakes on a wire rack. Repeat until you've baked 16 cakes.

2. Slowly add black food coloring to 3/4 tub of frosting, while stirring, until frosting turns pale gray. Microwave for 10 seconds, and stir; repeat until frosting is thin enough to pour, then coat cakes.

3. Apply pieces of licorice to form tails (cut to 4 inches) and shaped ears (cut to 2 1/2 inches), as shown.

4. Slowly add black food coloring to remaining frosting, while stirring, until frosting turns dark black. Pour inside a freezer bag with one tip snipped off to create a piping sleeve. Use piping sleeve to draw eyes, nose, and whiskers.