Instructions: Line a 13-in. x 9-in. x 2-in. baking pan with waxed paper; grease the paper.

Prepare and bake cake according to package directions, using prepared pan. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Wrap and freeze overnight. Cover a 20-in. x 15-in. board with gift wrap or foil. Level cake top. To make boot, beginning from a short side, cut a 2-in.-wide strip. Cut strip into two pieces, one 5 1/2in. x 2in. and one 2 1/2in. x 2in. Cut a 10-in.

x 2 1/2-in. strip from the large rectangle. To assemble base of boot, center the 10-in. x 2 1/2in. piece widthwise on board 5 in.

from bottom. Place remaining
large rectangle on the right side, forming a backward L. Place the 2 1/2-in. x 2-in. piece under the long strip, forming the heel, and place remaining strip on the other side, forming the sole. Using a serrated knife, round corners of boot toe, sole, heel and top. For frosting, in a mixing bowl, beat cream cheese, butter, milk and vanilla until smooth. Gradually beat in sugar. Set aside 1 cup.

Spread remaining frosting over top and sides of cake. Tint reserved frosting desired color (the picture shows brown). Cut a small hole in the corner of a pastry or plastic bag; insert round tip. Fill bag with tinted frosting. Outline boot shape along bottom and top edges of cake. Fill in heel and toe on cake top, smoothing with a metal icing spatula. With remaining frosting and Skittles, decorate boot as desired.

Yield: 16-20 servings.

Note: Measurements dont add up to 13 x 9 inches because cake may shrink slightly when its baked.

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