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Ingredients
- 1 box Betty Crocker® SuperMoist® French vanilla cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1/2 cup Betty Crocker® Decors rainbow mix
- Frosting
- 1 container Betty Crocker® Whipped whipped cream frosting
- 1/3 cup Betty Crocker® Decors rainbow mix
- Decorations
- 20 cinnamon graham cracker squares (3-inch)
- 1/2 container Betty Crocker® Whipped whipped cream frosting
- Additional Betty Crocker® Decors rainbow mix
Details
Preparation time 30mins
Cooking time 90mins
Adapted from bettycrocker.com
Preparation
Step 1
1 Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of 2 (9-inch) round cake pans with baking spray with flour.
2 In large bowl, beat cake mix, oil and eggs with electric mixer on medium speed until combined. Gently fold in 1/2 cup decors. Divide batter evenly between pans.
3 Bake 20 to 25 minutes or until cake springs back when touched lightly in center. Remove from oven to cooling racks; cool in pans 5 minutes. Turn cakes out of pans onto cooling racks; cool completely, about 45 minutes.
4 Meanwhile, in medium bowl, stir together 1 container frosting and 1/3 cup decors.
5 When cakes are cool, level cakes with large serrated knife. Place 1 cake layer on serving plate or cake stand. Top with thin layer of frosting. Place second cake layer on top. Use remaining frosting to cover sides and top of cake.
6 Chop graham crackers into pieces with large knife; place randomly on sides of cake.
7 Transfer 1/2 container (2/3 cup) frosting to decorating bag fitted with large star tip. Pipe 12 rosettes around top edge of cake.
8 Use small round cookie cutter to cut 12 rounds from remaining graham crackers. Place additional decors in small bowl; place remaining frosting in separate small bowl. Dunk each cracker round in frosting then dip into decors. Insert each dipped cookie upright into 1 rosette on top of cake.
9 Sprinkle top of cake with additional decors. Store cake loosely covered at room temperature.
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