When Cliff sent me a link to this cake I knew I had to make it. I have seen these “rainbow” cakes floating around the internet for awhile now but I have never had the occasion to make one. (Maybe a Rainbow Brite themed birthday party?) But this Halloween version; perfect!! I personally find unnaturally colored cakes to be unappetizing. But for Halloween unappetizing food is perfectly acceptable, maybe even preferred! The more disgusting the better, right? And actually the level of disgusting-ness for this cake is pretty low compared to some of the other things I’ve seen out there. Unless of course boxed cake mix and canned frosting disgusts you! Then you might be terrified!
We were really happy with the way this cake turned out. I was a little worried the colors would all mix together and turn into an ugly brown cake. But the colors really stood out! It would be great as cupcakes too if you prefer individual servings. Is this the tastiest cake I have ever eaten? No. Just being honest. Maybe I have become so accustomed to eating homemade cakes that boxed cake mixes just taste too plain. The cake did not have a real chocolatey flavor in my opinion but it was very moist. If you really want that chocolate flavor you could skip the box mixes and make your own cakes, then use food coloring just as we have here. Either way, I think this would be a perfect cake to serve at any Halloween party!
Also, this is our 200th post. I can’t believe it!!! Our 1 year blogoversary is coming up soon, look for a giveaway!!
1 box white cake mix
Water, vegetable oil and eggs called for on white cake mix box
1 box Chocolate cake mix
Water, vegetable oil and eggs called for on chocolate cake mix box
Black food coloring
Purple food coloring
Orange food coloring
1 12 oz can white frosting
Pre heat oven to 325°F. Generously grease and flour a 12-cup bundt pan. Make cake batters as directed on boxes. Divide the white cake into two separate bowls. Add orange food coloring to one bowl and mix to the desired color. Add purple to the other and mix to the desired color. Pour 2/3 of the chocolate cake batter into a bowl and mix with a few drops of the black food coloring. Discard the remainder of the batter or use it for cupcakes. (You won’t need the rest of the batter for this cake. We got about 12 mini cupcakes with our leftover batter) Pour 1/2 of the chocolate cake mix into the bottom of the greased pan. Carefully pour the purple batter over the chocolate. Do not stir it. Pour the orange batter over the purple batter and pour in the remainder of the chocolate batter. Bake as directed on box or until toothpick inserted in center comes out clean. (There should be a cooking time for a bundt pan on the box.) Cool 5 minutes. Turn pan upside down onto cooling rack. Allow cake to cool completely; about 30 minutes.
Once cake is cool, equally divide your frosting into 2 bowls. Use the food coloring to make one bowl orange and one bowl purple. Put each frosting into a piping bag and drizzle the frosting on the cake. We did the orange frosting first and then went over it with the purple.
Source: Cooking with Sugar