Ingredients
2 boxes
Betty Crocker® SuperMoist® vanilla cake mix
2 cups water
1 cup
vegetable oil
6 eggs
2 packages
chocolate
Buttercream Frosting
1 cup
shortening
1 cup
butter, softened
1 bag (2 lb)
powdered sugar
2 teaspoons
vanilla
3 to 4
tablespoons milk
Directions
- 1 Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
- 2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
- 2 packages chocolate
- . Pour remaining chocolate of batter into cake pans.
- 5 Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
- 6 Wash cake pans. Bake and cool remaining chocolate cake as directed.
- 7 In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
- 8 Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with chocolate cake. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.
