Gingerbread Boy Cake

Heat oven to 350ºF (if using dark or nonstick pans, heat oven to 325ºF). Grease bottom of 13x9-inch pan with shortening; line with waxed paper. Grease waxed paper with shortening; lightly flour. Generously grease 5-inch round ovenproof bowl that holds at least 1 cup with shortening; lightly flour.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds or until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour 1/2 cup batter into greased and floured bowl; pour remaining batter into pan. Sprinkle 2 tablespoons of the chocolate chips on batter in bowl; sprinkle remaining chips on batter in pan.

Bake bowl 17 to 22 minutes and pan 27 to 35 minutes or until cake springs back when touched lightly in centre. Cool cakes 10 minutes. Invert onto cooling rack; remove waxed paper. Cool completely, about 30 minutes. To easily cut cake shapes, chill it thoroughly before cutting it in step 5. Invert onto flat serving tray or foil-covered cardboard, about 20x14 inches.

Spoon 1/2 cup of the vanilla frosting into resealable food-storage plastic bag. Seal bag; set aside. In medium bowl, blend remaining vanilla frosting and the chocolate frosting.

Using serrated knife, cut cake as shown in diagram. Spread cut edge of neck with frosting; attach round piece for head. Spread thin layer of frosting over all cut areas. Spread remaining frosting evenly over cake. Cut off small corner of bag with vanilla frosting. Pipe frosting onto cake and decorate as shown in photo.