1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 c. buttermilk
1/3 c. vegetable oil
1 Tbsp. unsweetened baking cocoa
2 tsp. royal blue paste food color
1 toothpickful violet paste food color
7 oz. jar marshmallow creme
1 c. butter, softened
2 1/2 c. powdered sugar
1/8 tsp. salt
To make the cake: Heat oven to 325°F.
Grease bottom and sides of two or three (depending on how many layers you want) 8-inch round
cake pans with shortening and lightly flour, or spray with baking
spray then coat with flour.
In a large bowl, beat all cake ingredients with electric mixer on low
speed about 30 seconds or until moistened. Beat on medium speed 2
minutes, scraping bowl occasionally.
Divide batter evenly among pans. Bake 23 to 28 minutes or until top
springs back when lightly touched in center. Cool 15 minutes. Remove
from pans; cool completely.
To make the frosting: In a large microwavable bowl, microwave marshmallow creme uncovered
on High 15 to 20 seconds to soften. Add butter. Beat with electric
mixer on medium speed until smooth. Beat in powdered sugar and salt
If necessary, trim rounded tops of two cake layers to flatten
To assemble three layer cake: Place 1 cake layer, top side down, on serving
plate; spread with about 1/3 cup frosting. Top with second layer, top
side down; spread with about 1/3 cup frosting. Top with untrimmed cake
layer, top side up. Frost side and top of cake with remaining
This is the recipe link I used. The cake was fantastic. So was the frosting. Amazing: http://www.flickr.com/photos/bettycrockerrecipes/5546699285/