Giant Frosted Donut Cake

DIRECTIONS

• Mix batter according to package or recipe directions.
• Divide batter equally into two donut bundt pans.
• Bake for the suggested amount of time (found on the box of cake mix).
• Remove cakes from oven and allow to completely cool, about 2 hours.
• Remove cooled cakes from pans and place them flat side down on a parchment paper covered plate.
• Transfer cakes to freezer and allow to harden, about 1 hour and up to two days.
• When the cakes are hard, remove them from the freezer and turn them upside down on a level surface (cutting board or plate).
• Use a sharp knife to level the flat side of the cakes off a bit.
• Taking the melon baller, scoop out a ring around the middle of each cake.
• Spoon about half of your frosting into a piping bag fitted with a large round tip, #2A or bigger.
• Fill the scooped out portion of the cakes with this frosting.
• Place one cake on top of the other, flat sides together to form a giant donut cake.
• Frost the top of the donut with the remaining frosting.
• Place sixlet “sprinkles” randomly over the top of the cake.