Spooky Eyeball Halloween Cake

Your little goblins and witches will be wide-eyed with excitement making this fun Halloween cake!

Ingredients

1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers (340 g each) Betty Crocker™ Whipped fluffy white frosting (3 cups/750 mL)
Neon gel food colours (orange, purple and lime green)
Candy eyeballs

1

Heat oven to 350°F (180°C) (325°F/160°C for dark or nonstick pans). Grease or spray bottoms and sides of three 8-inch (20 cm) round cake pans.
2

In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/3 cups (325 mL) batter in each pan.
3

Bake cakes 17 to 21 minutes, or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
4

Divide frosting into 3 small bowls (1 cup/250 mL each). Stir 1/2 teaspoon (2 mL) different colour of food colour into each bowl. Fit 3 separate decorating bags with 1/2-inch (2.5 cm) round piping tip; fill each with different color frosting. Place first cake layer on plate. Using green frosting, pipe around top edge of cake layer, forming a thick frosting border. Spread additional frosting over top of cake inside frosting border. Top with second cake layer; repeat border and filling with purple frosting. Place third cake layer on top; repeat with orange frosting. Pipe remaining frosting into mounds over top of cake, alternating colours and sizes of mounds.
5

Decorate as desired using candy eyeballs on frosting mounds and side of cake. Store cake covered at room temperature.

If you can't fit all three pans in the oven, refrigerate one pan of batter until others are baked, and then bake remaining layer separately, adding a little extra time if needed for baking refrigerated batter.
No decorating bags? Fill large resealable freezer bags; cut off one bottom corner, and squeeze frosting out to decorate.