Ogopogo Cake

Preheat oven to 350 degrees F (180 degrees C).

In large bowl, beat butter with sugar until light and fluffy.

Beat in eggs, 1 at a time; beat in vanilla.

Sift together flour, cocoa, baking soda and salt; stir into butter mixture alternately with warm water, making 3 additions of flour mixture and 2 of water.

Spoon into greased and floured 10-inch (3 L) Bundt pan.

Bake in centre of oven for about 40 minutes or until cake tester inserted in centre comes out clean.

Let cool in pan on rack for 15 minutes.

Remove from pan; let cool completely on rack.

In bowl, beat butter until fluffy.

Alternately beat in icing sugar and milk, making 3 additions of sugar and 2 of milk.

Tint with food colouring as desired.

Cut cake in half.

Cut one half according to diagram A.

Stand Cake Piece 1 on cut edges in centre of 18- x 14-inch (45 x 35 cm) cake board or flat serving tray.

Stand Cake Piece 2 about 2 inches (5 cm) from end of piece 1.

Stand Cake Piece 3 about 2 inches (5 cm) from other end of 1.

Cover cake with icing.

10.

With sharp knife, cut some of the moulding wafers in half; press along top of head, body and tail pieces to form spikes.

Press whole wafers and small candies onto head to make eyes, nostrils and teeth.

Press shoestring licorice onto face for mouth.