Mardi Gras Cake

  • Prep Time 20 min
  • Total Time 45 min
  • Servings 36




boxes Betty Crocker™ Super Moist® French vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box


cups shortening
teaspoon fine salt
teaspoon clear vanilla
teaspoon butter flavor
cup water (a few drops more if needed)
to 10 cups powdered sugar
Betty Crocker™ gel food colors


  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom and sides of a 16-inch oval pan and 13-inch oval pan with baking spray with flour.
  • 2 Make batter as directed on box, using water, oil and eggs. Divide batter between pans. Bake for at least 45 minutes or until toothpick inserted in center comes out clean and cake springs back when touched lightly in center. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • 3 In medium bowl, mix all frosting ingredients with electric mixer on medium speed until fluffy. Beat in powdered sugar, 1 cup at a time, to the other ingredients until of spreading consistency. Do not over beat. Stir in desired food color.
  • 4 On serving plate, place 16-inch cake, rounded side down. Spread with some of frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting.
  • 5 Draw on the mask. I used a coloring page for my outline and filled it with small dots, I used a round #6 tip or you can do stars. I added the border using a round #10 tip.




Nutrition Information

Nutrition Information

No nutrition information available for this recipe.