Amazing Halloween Rainbow Bundt Cake Food

AMAZING HALLOWEEN RAINBOW PARTY BUNDT CAKE RECIPE - (4/5)

Steps:

• Heat oven to 325°F. Generously grease a 12-cup tube cake 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. Then, 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 only need 2/3 of the chocolate cake batter, because if you use the whole thing in won't fit in the tube pan). Pour 1/2 of the 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. Then, carefully pour the orange batter over the purple batter and pour in the remainder of the chocolate. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes. Once cake is cool, equally divide your frosting into 3 bowls. Use the food coloring again to make one bowl orange, one purple and one black. 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 you use it all. Then do the same with the purple and then the orange. Set cake aside to dry. Store loosely covered and unrefrigerated. Cake can be made a day or two in advance.

RAINBOW BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup fluted tube pan.
• Combine cake mix, pudding mix, eggs, sour cream, butter, water, and sugar in a mixing bowl. Beat on low speed until ingredients are moistened, then beat on medium-high speed for 1 minute. Batter will be thick. Divide batter evenly into 6 bowls. Tint each batch a different color, using enough food coloring paste to reach desired tone; colors will deepen and brighten when baked.
• Spoon red batter into the bottom of the prepared pan and smooth using an offset spatula to evenly distribute. Carefully spoon purple batter on top and spread with spatula, pressing batter thinner near the inner edge and thicker at the outer edge of pan to create an arc effect. Repeat with blue, green, yellow, and orange batters. Gently tap pan on the counter 3 times to allow batter to settle.
• Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean and top is just starting to brown, 35 to 45 minutes. Be careful not to overbake.
• Cool cake in the pan for 10 minutes. Turn cake out onto a plate and allow to cool completely before frosting, about 1 hour.
• Drizzle or spread frosting over cake and decorate with rainbow sprinkles.

AMAZING HALLOWEEN RAINBOW BUNDT CAKE

Steps:

• Heat oven to 325°F Generously grease a 12-cup tube cake 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. Then, add purple to the other and mix to the desired color.
• 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).
• 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.
• Then, carefully pour the orange batter over the purple batter and finishing by pouring in the remainder of the chocolate.
• Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes.
• Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.
• 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.
• 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.
• Store loosely covered; do not refrigerate.

BLOODY HALLOWEEN CAKE

Steps:

• Mix cake mix, eggs, oil, water, and chocolate instant pudding. Bake according to directions on box.
• Let the cake cool to room temperature. Hand-mix whipped topping, sweetened condensed milk, 2 3oz puddings, marshmallow fluff and red food coloring.
• If it needs more liquid add 1 tbsp of regular milk until you reach your preferred frosting consistency. Add the worms and frost the cake.
• Drizzle with the gel.
• Happy Halloween!
• Tip: Omit the worms and add heart confettis for valentine's Day!

BLACK RUSSIAN BUNDT CAKE

Steps:

• Grease and flour 12-cup Bundt pan.
• Preheat oven to 350 degrees.
• In large bowl, combine cake mix, sugar, pudding mix, oil, eggs, vodka, Kahlua and water.
• Mix at low speed for 1 minute.
• Beat 4 minutes more at medium speed.
• Pour into pan.
• Bake until toothpick inserted in center comes out dry, 60 to 70 minutes.
• Let cake cool in pan for 10 minutes then take out of pan.
• Meanwhile, prepare glaze by mixing powdered sugar with 1/4 cup Kahlua.
• Put cake on wire rack or cake plate.
• Poke holes in cake with fork and slowly pour glaze over cake.