1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake 1 cake mix as directed on box for 2 (8-inch) round pans, using water, oil and eggs. Make and bake second cake as directed on box for 13x9-inch pan. Cool cakes in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Refrigerate or freeze cakes 1 hour until firm.
2. Meanwhile, in medium bowl, mix 1 container plus 1 cup chocolate frosting with food color to make black frosting. Cut marshmallow in half crosswise. For eyes, attach 1 mint to each marshmallow slice with frosting; set aside.
3. Using serrated knife, cut off top rounded portion of each cake to level surface. Turn cakes cut sides down. Cut cakes as shown in template. Place cake pieces on tray as directed in template, attaching to tray and each other with small amount of frosting.
4. To “crumb-coat” cake, spread thin layer of vanilla frosting over head and thin layer of black frosting over ears, body and paws to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes.
5. Frost head with some of remaining vanilla frosting. Frost rest of cake with some of remaining black frosting. To pipe on panda features, spoon vanilla and black frostings into separate resealable food-storage plastic freezer bags and cut small tip off 1 bottom corner of each bag.
6. Pipe or spread vanilla frosting on body to create chest. Pipe or spread black frosting on head for patches around eyes. Place marshmallow eyes on patches. Pipe or spread black frosting on snout for nose and mouth. Pipe or spread vanilla frosting on back paws to create paw prints. Pipe outline around body and front legs with black frosting. Fill in outline with additional black frosting so front legs have a thicker layer of frosting than white chest. Using metal spatula, create a different texture on the body and front legs to further define legs from chest and back paws.

材料：无盐黄油160g、细砂糖182g、本鸡蛋160g（小型的约4个）、朗姆酒15ml、淡奶油25g、蜂蜜10ml、低粉192g、无铝泡打粉3g、融化的黑巧克力适量

做法：
1、黄油加热至融化；
2、加糖搅拌至糖融化；
3、分5次加入蛋液，每次都要搅拌均匀；
4、加入朗姆酒，拌匀；
5、加入蜂蜜，拌匀；
6、加入淡奶油，拌匀；
7、筛入低粉、泡打粉；
8、沿不规则方向切拌成均匀的糊状；
9、将面糊装入裱花袋；
10、挤入模具中约八九分满；
11、放入预热180度的烤箱，烤制25~30分钟；
12、出炉，晾凉后用融化的黑巧克力装饰，即可。

备注：
1、黄油、鸡蛋、淡奶油等需要提前从冰箱里取出晾至室温；
2、这次偷了个懒，没有打发黄油，而是直接把黄油加热至融化，这样作出的蛋糕组织稍紧密；
3、朗姆酒起到提香的作用，没有也可不加，但香味会稍受影响。