Pretty Halloween Bundt Cake

Isn't this the prettiest bundt cake you ever saw?  Well, maybe not THE prettiest but it sure is pretty and very in season for Halloween!!  And it is so easy to make!!

I am not sure how I found the video to make this but I guess I stumbled upon it in my ramblings through the Internet.  Somehow I came upon this group of videos on Youtube called "Cooking with Sugar."  And saw her making this wonderful Halloween cake and I knew I had to make it!!  Here is her video . . .

Halloween Bundt Cake Video

I will include the recipe with my notes.


Halloween Bundt Cake

Ingredients
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box Betty Crocker® SuperMoist® Dark Chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
Black food coloring*
Purple food coloring*
Orange food coloring*
1 (12 oz) can Betty Crocker® Whipped Fluffy White Frosting
*You can get these at Hobby Lobby, Michaels or order them directly from Wilton.com

Directions:
NOTE:  I used a metal bundt pan, so I preheated my oven to 350 degrees.  
Heat oven to 325̊F. Generously grease a 12-cup tube cake pan. Make cake batters as directed on boxes. Divide the white cake into two separate bowls.
Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color.

Pour 2/3 of the chocolate cake batter into a bowl and mix with a few drops of the black food coloring. Discard the remainder of the batter or use it for cupcakes. (You only need 2/3 of the chocolate cake batter, because if you use the whole thing in won't fit in the tube pan).
Pour 1/2 of the chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don't stir it. Just pour it on top.

Then, carefully pour the orange batter over the purple batter and pour in the remainder of the chocolate.

Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes. (I let my cake cool in the pan for about 20 minutes - had no problem getting it out of the pan).

Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.

Once cake is cool, equally divide your frosting into 3 bowls. Use the food coloring again to make one bowl orange, one purple and one black.
Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake  (I found about 10 seconds worked out perfectly).. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until you use it all. Then do the same with the purple and then the orange.

Set cake aside to dry.

Store loosely covered and unrefrigerated.
Cake can be made a day or two in advance.

Here is a picture of the inside of the cake:

I was thinking that maybe orange sherbet would be great with this - mainly because of the orange color.  And thinking a little further into the year, instead of using chocolate cake,maybe a yellow cake.  And instead of the black, purple and orange colors, use red and green for Christmas and maybe sprinkle some colored sugar over the top of the bundt cake to make it look festive!  I see a whole new Christmas adventure forming!!  Stay tuned!