Amazing Halloween Rainbow Bundt Cake

  1. Heat oven to 325u0b0F 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.

white cake, water, chocolate cake, water, black gel food coloring, purple gel food coloring, orange gel food coloring, betty crocker whipped fluffy, colored sprinkles

Taken from www.food.com/recipe/amazing-halloween-rainbow-bundt-cake-471024 (may not work)

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