Rainbow in the Clouds Cake

From CONAGRA

Featured Products: PAM, DUNCAN HINES

Makes 16 servings

Get your kids in the kitchen with this St. Patrick’s Day recipe to help decorate our rainbow in the clouds cake! Moist DUNCAN HINES Cake, baked in a bundt pan, creates a perfect arch for frosting with homemade buttercream, as well as creating a rainbow with candy coated chocolates!

INGREDIENTS

PAM Baking Spray

1 pkg (15.25 oz each) DUNCAN HINES Confetti Cake Mix

1 cup water

3 eggs

1/3 cup vegetable oil

1 cup unsalted butter, softened

4 cups confectioners’ sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 cup heavy (whipping) cream or milk

1 pkg (19.2 oz each) candy-coated chocolate pieces

12 large marshmallows

DIRECTIONS

1.Preheat oven to 350 degrees. Spray a standard bundt pan with baking spray.

2.Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes. Pour batter into pan.

3.Bake 33 to 36 minutes, until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes, remove from pan and cool completely.

4.Place butter in a large mixing bowl and beat on high speed until pale, smooth, and creamy, about 2 minutes. Gradually add in the confectioners’ sugar, beating on low speed until incorporated, then follow with cream, salt, and vanilla and mix for one minute.

5.Cut cake in half through the center to form two half circles. Place one half circle on flat surface with flat side up and frost top with buttercream. Place second cake layer on top so that the flat sides are together. Frost the arch with buttercream.

6.Spread some buttercream on serving board or platter. Gently turn cake onto buttercream on board to make an arch. Frost entire cake with remaining frosting.

7.Place marshmallows around the bottom of the cake to look like clouds, cutting them in different sizes, if desired. Place red, orange, yellow, green, and blue candies all over the cake to make a rainbow. Slice and serve!

TIPS

-Separate your chocolate colors into bowls before decorating and make sure there is about 1/2 cup of each color in order to cover your whole cake.

-Purple candy-coated chocolate can be purchased at party supply stores if you want to make a full rainbow of colors or you can use chewy round candies instead

Find this recipe and more holiday treats at readyseteat.com