Thursday, February 12, 2015

Valentines Chocolate And Vanilla Bundt Cake

This simple Chocolate and Vanilla Valentines Bundt cake is so beautiful to look at and so easy just a few boxes of cake mix, tubes of frosting, food coloring and sprinkles. No need to make from scratch, this time everything made from cake boxes. I make these every holiday, you simply swap out the colors, of dying the cake mix and frosting, also you will have chocolate cake batter left, you can use the rest for cupcakes. Even though it is from a box, they still taste great, and yes I will admit I use cake boxes a lot sometimes, I add other ingredients but as the base I use the box, you will see that in some of my recipes. Years ago I came across the website who came up with this, and I said this is brilliant for every occasion. So for every holiday I make this bundt cake and mix different colors, like
I was saying you use for different holidays, you can also do for birthday ( that persons favorite color), Spring, Fall, Winter, Summer colors.

  • 1 box Betty Crocker® SuperMoist® white or vanilla cake mix( I use white)
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 box Betty Crocker® SuperMoist® Dark Chocolate cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • Black McCormick food coloring 
  • Red food coloring 
  • 1 (12 oz) can Betty Crocker Whipped Fluffy White Frosting
  • Colored Sprinkles 

Heat oven to 325°F. Generously grease a 12-cup tube (Bundt) cake pan. Make cake batters as directed on boxes. Divide the white cake into two separate bowls.
Add some red food coloring to one bowl and mix to the desired shade of pink.  Then, add red to the other and mix to the desired color red.
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 pink over the chocolate, making sure you don’t stir it. Just pour it on top.
Then, carefully pour the red batter over the pink 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 red, one bowl pink and leave one white.

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 pink frosting back and forth around the whole ring in a striping pattern until you use it all. Then do the same with the red and then the white.

Then place sprinkles on cake, store loosely on countertop. 

recipe and photo source from:

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