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Prep 40min
Total3hr0min
Servings16
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Ingredients
2
boxes Betty Crocker™ Super Moist™ White Cake Mix
Water, vegetable oil and egg whites called for on cake mix boxes
1
teaspoon almond extract
1 1/2
teaspoons black paste food color
1 1/2
cups butter, softened
7
cups powdered sugar
1/3
cup whipping cream
3
teaspoons vanilla
2
teaspoons orange paste food color
Orange and black candy sprinkles
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Steps
1
Heat oven to 350°F. Make cake mixes as directed on boxes, using water, oil and egg whites and adding almond extract. Remove 2 cups batter to another bowl; reserve remaining batter in refrigerator. Stir black food color into 2 cups batter. Divide evenly among 36 cake-pop molds. Bake 9 to 11 minutes or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Cool completely.
2
Grease 3 (8-inch) round cake pans with shortening or cooking spray. Arrange 12 cake balls in each pan. Pour reserved batter over cake balls, covering completely. Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Trim cake layers, if desired.
3
In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar alternately with whipping cream, beating until blended and smooth. Beat in vanilla and orange food color. Spread frosting between layers and on top and side of cake. Decorate cake with candy sprinkles.
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Nutrition Facts are not available for this recipe
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