Spooky Eyeball Halloween Cake
1 box SuperMoist devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers (12 oz each) Whipped fluffy white frosting (3 cups)
Neon gel food colors (orange, purple and lime green)
1 package (0.88 oz) Candy Shop candy eyeballs
Heat oven to 350° (325° for dark or nonstick pans). Grease or spray bottoms and sides of three 8-inch round cake pans. In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/3 cups batter in each pan. Bake cakes 17 to 21 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Divide frosting into 3 small bowls (1 cup each). Stir 1/2 teaspoon different color of food color into each bowl. Fit 3 separate decorating bags with 1/2-inch round piping tip; fill each with different color frosting. Place first cake layer on plate. Using green frosting, pipe around top edge of cake layer, forming a thick frosting border.
Spread additional frosting over top of cake inside frosting border. Top with second cake layer; repeat border and filling with purple frosting. Place third cake layer on top; repeat with orange frosting. Pipe remaining frosting into mounds over top of cake, alternating colors and sizes of mounds. Decorate as desired using candy eyeballs on frosting mounds and side of cake. Store cake covered at room temperature.
In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels. Makes 8 servings.
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