Amazing Halloween Rainbow Bundt Cake

Submitted by gailanng

"A box mix recipe made fun. For Halloween's black, orange and purple cake, see here: www.cookingwithsugar.com/amazing-halloween-rainbow-party-bundt-cake-recipe . Should you become adventurous, here's an example of a Christmas cake using white, green and red; see here: www.cookingwithsugar.com/rainbow-tie-dye-christmas-wreath-bundt-cake . I think peppermint extract would go well for Christmas. This Mardi Gras I think I'll make a yellow, green and purple cake. The combinations are endless...4th of July, etc. Just remember for any color other than black, change out the chocolate cake mix."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 10-12

ingredients

• 1 (18 1/4 ounce) betty crocker supermoist white cake mix
• water, vegetable oil and eggs called for on cake mix box
• 1 (18 1/4 ounce) betty crocker supermoist dark chocolate cake mix
• water, vegetable oil and eggs called for on cake mix box
• black gel food coloring or paste food coloring
• purple gel food coloring or paste food coloring
• orange gel food coloring or paste food coloring
• 1 (12 ounce) can betty crocker whipped fluffy white frosting
• seasonally colored sprinkles or nonpareils

directions

1. Heat oven to 325°F Generously grease a 12-cup tube cake pan.
2. Make cake batters as directed on boxes. Divide the white cake into two separate bowls.
3. Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color.
4. Pour 2/3 of the prepared chocolate cake batter into a bowl and mix with a few drops/dabs of the black food coloring. (Note: Discard the remainder of the batter or use it for cupcakes. Only use 2/3 of the chocolate cake batter; using the entire mix will overflow the tube pan).
5. Pour 1/2 of the black/chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don’t stir it. Just pour it on top.
6. Then, carefully pour the orange batter over the purple batter and finishing by pouring in the remainder of the chocolate.
7. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes.
8. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.
9. Once cake is cool, equally divide the canned frosting into 3 bowls. Using the food coloring, again, to make one bowl orange, one purple and one black.
10. Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until it's completely used. Next, repeat the same pattern with the purple and then the orange frosting.
11. Store loosely covered; do not refrigerate.