Ingredients

The following ingredients have 12 Servings
  • 1 box (15.25 oz) Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1/2 cup Betty Crocker™ Decors Rainbow Mix
  • 1 tub (12 oz) Betty Crocker™ Whipped Whipped Cream Frosting
  • 1/3 cup Betty Crocker™ Decors Rainbow Mix
  • 20 graham cracker squares (3-inch)
  • 1/2 tub (12 oz) Betty Crocker™ Whipped Whipped Cream Frosting
  • Additional Betty Crocker™ Decors Rainbow Mix

Instruction

  • 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.
  • 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.
  • 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.
  • Meanwhile, in medium bowl, stir together 1 container frosting and 1/3 cup decors.
  • 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.
  • Cut graham crackers into pieces with large knife; place randomly on sides of cake.
  • Transfer 1/2 container (2/3 cup) frosting to decorating bag fitted with large star tip. Pipe 12 rosettes around top edge of cake.
  • 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 cracker upright into 1 rosette on top of cake.
  • Sprinkle top of cake with additional decors. Store cake loosely covered at room temperature.