Preheat oven to 350 degrees. Spray and line 4 (8-inch each) round cake pans with parchment paper. In a large bowl, beat cake mix, water, oil, and eggs at low speed until just combined. Beat on medium speed for 2 to 3 minutes or until well combined. Divide batter evenly between prepared pans. Bake 26 to 31 minutes or until toothpick inserted near center comes out clean. Cool cake in pans for 10 minutes. Remove cakes from pan and cool completely on wire cooling rack.
Servings and Ingredients
|2 (16-oz. each) Hy-Vee extra-moist devil's food cake mix|
|2 c. water|
|⅔ c. Hy-Vee vegetable oil|
|6 Hy-Vee large eggs|
|3 (16-oz. each) cans strawberry frosting|
|2 (4-oz. each) tubes Over the Top really black buttercream decorating icing|
|1 (4-oz.) tube Over the Top princess pink buttercream decorating icing|
|1 (4-oz.) tube Over the Top ocean blue buttercream decorating icing|
|1 (4-oz.) tube Over the Top very violet buttercream decorating icing|
|½ recipe Out-Of-This-World Bark, for garnish|
Things To Grab
- Hy-Vee nonstick spray
- Parchment paper
- 4 (8-inch each) round cake pans
- Large bowl
- Electric mixer
- Wire cooling rack
- Cake plate
- Large offset spatula
To assemble, place a cake layer on a cake plate. Spread 1/2 cup strawberry frosting on top. Repeat with a second and third layer, spreading 1/2 cup frosting on each. Top with fourth layer. Frost top and sides with remaining frosting. Freeze 30 minutes or until frosting is set.
Place dollops of each color of buttercream decorating icing all over cake. Then run a large offset spatula on top and around sides of cake to create smooth streaks of colors.
Cover and store cake in the refrigerator up to 3 days. Let stand at room temperature for 30 minutes before serving. Just before serving, insert shards of Out-Of-This-World Bark into the top of the cake, if desired.
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Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 45mg
- Sodium: 470mg
- Total Carbohydrates: 83g
- Protein: 4g