Chocolate Rainbow Surprise Box Cake Recipe By Tasty

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray.
• Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
• Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes.
• For the simple chocolate ganache topping: Meanwhile, heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth.
• Transfer the cake to a cake stand or serving platter and pour the ganache over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve.

Steps:

• For the chocolate cake numbers: Preheat the oven to 350 degrees F. Line a 13-by-5-inch loaf pan with a strip of aluminum foil. Spray the pan with nonstick cooking spray. Combine the dark chocolate cake mix, chocolate pudding mix, milk, sour cream, oil and eggs in a mixing bowl. Using an electric mixer, beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour the cake batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, 52 to 58 minutes. Cool the cake in the pan for 10 minutes, then remove and set on a cooling rack to cool completely. Cut the domed top off the cake and about 1/4 inch off each end. Slice the cake into 13 equal slices. Freeze slices for 1 hour. Remove the cake from the freezer, set on a cutting board, and cut using small 1 3/4-inch number cookie cutters. To remove the cake from the cookie cutters, use a wood dowel to gently push the pieces out. To make a Sweet 16 cake, cut a 1 and 6 out of each cake slice. Line a baking sheet or cutting board with a nonstick silicone mat, nonstick foil or parchment paper. Set the cake numbers on top, cover, and freeze for at least one hour. For the tie-dye cake: Once the cake numbers are frozen, make the colorful cake batter. Preheat the oven to 350 degrees F. Line a 13-by-5-inch loaf pan with a strip of aluminum foil. Spray the pan with nonstick cooking spray. Combine the white cake mix, white chocolate pudding mix, milk, sour cream, oil and egg whites in a mixing bowl. Using an electric mixer, beat on low speed for 30 seconds, then on medium speed for 2 minutes. Equally divide the batter among 7 bowls. Color one bowl purple, one royal blue, one sky blue, one green, one yellow, one orange and one red using the food coloring. Pour each colored batter into a disposable pastry bag or large resealable plastic bag. Snip the tip off each bag. Pipe squiggles of purple batter into the bottom of the prepared pan, leaving room for other colors in between the squiggles. Pipe another color on top, then another and another. Pipe all 7 colors on the bottom of the pan in a thin layer. Remove the cake numbers from the freezer. If any of the numbers have holes in them, pipe in 2 different batter colors, filling the hole two-thirds full. Pipe a very thin amount of batter up against one short side of the loaf pan. Press the cake numbers up against the batter. Press another cake number up against the first number and continue adding cake numbers until you have a row of them going down the length of the entire pan. If using more than 1 number, pipe squiggles of colored batter in between the numbers, alternating colors as you go. Pipe squiggles of colored batter around the outside of the numbers, alternating colors as you go. Pipe squiggles of colored batter on top of the numbers, alternating colors as you go. Smooth out the top of the cake. Do not swirl the colored batter in the pan. Tap the pan on the counter 5 times to help remove big air bubbles. Bake the cake until the top is deep brown and a long toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Cool the cake in the pan for 10 minutes, then remove and set on a cooling rack to cool completely. Cut the domed top off the cake and about 1/4 inch off each end. Trim off a thin layer from each long side of the cake. Optionally, freeze the cake until firm. Set the cake on a cake board that is cut 1/4 inch larger than the loaf on all 4 sides. Mark one end of the cake board. Set the cake so the numbers face forward on the marked end of the cake board. For the frosting: Beat the confectioners' sugar, shortening, whipping cream, vanilla and marshmallow creme until light and fluffy. Frost the cake.
• For the rainbow-colored glaze: Combine the finely chopped candy melts, whipping cream and corn syrup in a microwave-safe bowl. Heat on high in 15 second increments, stirring after each, until melted. Evenly divide the glaze among 6 small bowls. Color one purple, one royal blue, one sky blue, one green, one yellow, one orange and one red. Allow the glaze to thicken slightly. Create a melting rainbow by pouring colored glaze down the side of the cake, starting with the purple, then royal blue, sky blue, green, yellow, orange and red. Set the cake on a serving dish so you know which end has the numbers facing forward. Cut into the cake and reveal the surprise hiding inside.

Steps:

• Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
• Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
• To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
• Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Using melon baller or small spoon, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candy sprinkles.
• Frost cupcakes with frosting. Store loosely covered.

Steps:

• Prepare Chocolate and White Cake Mixes according to directions on the box.
• NOTE: It is recommended that you use the same brand of cake mix for each, and ensure they share a similar bake time.
• Divide prepared White Cake Batter into 4 separate bowls. Use food coloring to create vivid Red, Yellow, Green, and Blue Batter.
• In a greased bundt pan, spoon about ⅓ of the prepared Chocolate Cake Mix onto the bottom. Using a tablespoon, carefully spoon a thin ring of Red Cake Batter on top of the chocolate layer - being careful to keep it centered and ensure it does not spread to the edge of the pan.
• Repeat with Yellow, Green, and Blue Batter, carefully spooning each on top of the previous. Finish by carefully covering the colored layers with an additional ⅓ of the Chocolate Cake Mix (leaving about ⅓ extra so as not to overfill the pan).
• Bake in a preheated oven for 35 minutes at 350°F (175°C). Remove from oven and allow cake to cool.
• Turn out onto a plate and decorate.
• Enjoy!

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. Prepare cake mix according to package directions. Transfer 1-1/3 cups batter to prepared pan; spread evenly. Remove an additional 2 tablespoons batter to a small bowl; reserve., Divide remaining batter into six separate bowls, tinting each with food coloring to make the following: 2 tablespoons purple batter, 1/4 cup blue batter, 1/3 cup green batter, 1/2 cup yellow batter, 2/3 cup orange batter, and the remaining batter red., Fill six small food-safe plastic bags with a different color batter. Cut a small hole in a corner of the red batter bag; pipe a wide ring onto white batter to within 1/2 in. of pan edges. Pipe a ring of orange in the middle of the red ring, leaving some red visible on each side. Repeat by piping remaining colors in the middle of the previous layer, in rainbow color order. (Each ring will be narrower than the previous layer.) Fill a bag with reserved white batter; pipe over purple ring only. , Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Remove cake from pan; place on a serving plate. In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve cake with whipped cream clouds.

Steps:

• Preheat oven to 350 degrees F.
• Melt the chocolate and butter together over hot water.
• Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt.
• Stir the dry mixture into the chocolate mixture and blend.
• Stir in milk and vanilla.
• Pour into a greased, square 9 by 9-inch cake pan.
• Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
• Pour coffee over and bake for 40 minutes.
• Serve warm or cold from the pan.

Steps:

• Mix cake mix with pumpkin, mixture will be thick.
• Bake according to box directions in a 9 x 13" pan.
• Cool cake. When serving, top with cool whip and drizzle with syrups for a pretty presentation.