Prep Time30m
Cook Time 75m
Ready Time 125m
Yield 3 layer 8” Cake

INGREDIENTS

CHOCOLATE CAKE:

Pillsbury™ Funfetti® Chocolate Premium cake mix with OREO® cookie pieces

½ cup oil

1 cup water

3 eggs whole

1 cup black coffee (optional) *replace water with if preferred

** Save one of your Pillsbury boxes **

VANILLA CAKE:

Pillsbury™ Funfetti® Vanilla Premium Cake mix with OREO® cookie pieces

½ cup oil

1 cup water

4 egg whites

DECORATIONS:

** Cool your cakes completely before decorating **

1 Cake Dole

Rainbow sprinkles

Gum balls

Small chocolate candies

Pillsbury™ Icing Funfetti® Vanilla, Vibrant green, Hot pink, Aqua Blue, Bold Purple & Neon yellow **This icing is so smooth and velvety, so easy to work with and pipe!

OREO® Cookies (crush cookies (10) in a plastic bag to sprinkle on top)

One white chocolate bar or ½ cup of white chocolate chips to melt to act as glue for stacking gum bulls

Optional: piping bag with fun piping tip to do fun designs.

PREPARATION DIRECTIONS

CHOCOLATE CAKE: (2 layers)

Step 1

We used my great grandmother’s chocolate cake recipe. It’s been in my family for years but I’ll tell you this… one of the key ingredients for a moist and a next level chocolate flavor is 1 cup of strong black coffee. You can use your favorite chocolate cake recipe. The Pillsbury™ Funfetti® Chocolate premium cake mix with OREO® cookie pieces is an EXCELLENT choice. Follow the directions as indicated.

VANILLA CAKE: 1 layer

Step 1

Use the Pillsbury™ Funfetti® Vanilla premium cake mix with OREO®.. follow directions as indicated on the box.. (make one layer) **this will be the middle cake layer. (Save your Pillsbury box for the illusion of the box pouring into your cake)

SURPRISE INSIDE

Step 1

In one of the chocolate layers and the vanilla layer cut even circles in the center (you can use a regular sized cookie cutter… stack the chocolate on the bottom then ice that layer with vanilla then place he vanilla layer on top (middle).. carefully add the sprinkles and chocolate candies in the center to the top (about 2 cups), ice that layer and then stack the top chocolate layer on top. Your cake should look like a big OREO® cookie. Then stick your dole inside of the cake (avoid placing the dole in the center hole that is filled with the surprise) place off to the side.

DECORATING

Step 1

Of course you can use any colors you’d like but we like to use them all. Pillsbury™ Funfetti® Vanilla, Vibrant Green, Hot pink, Aqua Blue, Bold Purple & Neon yellow. Do a crumb coat of vanilla to cover the entire cake. Refrigerate for about 20 minutes. This helps make it easier to decorate with all of the different colors. Start with your first color at the bottom, then keep adding colors until you get to the top. Once covered you can use a cake edge scraper to smooth and blend the colors. Place OREO® crumbles on top of the cake then cut a small hole on the side of the empty Pillsbury box then slide it over the dole. It should be tilted like it is pouring. A little bit of the dole will be exposed.

Step 2

Melted white chocolate is like edible glue.. You can brush the exposed part of the dole with the melted chocolate and carefully place sprinkles, chocolate candies & gum balls. Create your effect by stacking the gum balls all around. You’ll come up with your own piece of art and it will be fun to cut into. The great thing about this cake is that the possibilities are endless from color choices to design. It’s such a fun cake to make and is sure to impress.

Nutritional Information Per Serving

Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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