Surprise-Inside Easter Candy Layer Cake Recipe

Ingredients

2 boxes Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix boxes
1 cup pastel-colored candy-coated milk chocolate candies (from 10-oz bag)
1/2 cup pastel-colored candy-coated chocolate mini eggs (from 10-oz bag)
1/2 cup Yummallo™ pastel baking chips (from 10-oz bag)
1/2 cup plus 3 tablespoons Great Value™ pastel-colored sprinkle mix
4 1/2 cups Betty Crocker™ Rich & Creamy vanilla frosting (from three 16-oz containers)
1 tube (0.67 oz) Great Value™ pastel pink gel food color (about 2 1/2 teaspoons)
1/2 teaspoon Great Value™ pastel yellow gel food color
1/4 teaspoon Great Value™ pastel green gel food color

PREP TIME 1h	COOK TIME 4h	TOTAL TIME 5h
YIELD 16 servings

Heat oven to 350°F (325°F for dark or nonstick pans).
Spray bottoms and sides of two 8-inch round cake pans with cooking spray.
In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
Divide evenly between pans.
Bake 28 to 33 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to cooling racks.
Cool completely, about 1 hour.
Meanwhile, repeat mixing and baking with second box of cake mix to make 2 more layers.
Flatten cake layers by trimming off round tops.
In 2 layers, cut small round out of center, using 4-inch round cutter.
In small bowl, mix chocolate candies, mini eggs, baking chips and 1/2 cup of the sprinkles; set aside.

To assemble cake :

Place 1 uncut cake layer on serving plate; 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 sprinkles mixture.
Gently press candies to level; top with full cake layer.
Frost top and side of cake with 1 1/2 cups frosting.
Refrigerate 30 minutes.
In medium bowl, place 1 1/2 cups of the frosting; stir in pink food color until blended.
Fit decorating bag with 1/2-inch round piping tip; fill with 3/4 cup pink frosting.
Set decorating bag and pink frosting aside.
In 1 small bowl, place 1/4 cup of the frosting; stir in yellow food color until blended.
In another small bowl, place 1/4 cup frosting, stir in green food color until blended.
Using photo as a guide, spread 1/2 cup of the pink frosting on top of cake, reserving remaining pink frosting for top third of cake.
Starting on side, spread yellow frosting on bottom third of cake.
In middle third of cake, spread green frosting so green frosting overlaps yellow frosting.
On upper third of cake, spread remaining pink frosting so pink frosting overlaps green frosting.

To blend colors together on side of cake :

Using an icing spatula, starting at bottom edge of cake, lightly blend and barely smooth colors in an upward motion toward top edge of cake; wipe spatula clean with paper towel.
Repeat blending of frosting and wiping off spatula.
Smooth top if needed.
Pipe frosting mounds around top edge of cake.
Sprinkle remaining 3 tablespoons candy sprinkles in center.
Store loosely covered at room temperature.