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1
Heat oven to 325u00b0F Generously grease a 12-cup tube cake pan.
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2
Make cake batters as directed on boxes. Divide the white cake into two separate bowls.
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3
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.
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4
Pour 2/3 of the prepared chocolate cake batter into a bowl and mix with a few drops/dabs of the black food coloring. (Note: Discard the remainder of the batter or use it for cupcakes. Only use 2/3 of the chocolate cake batter; using the entire mix will overflow the tube pan).
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5
Pour 1/2 of the black/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.
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6
Then, carefully pour the orange batter over the purple batter and finishing by pouring in the remainder of the chocolate.
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7
Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes.
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8
Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.
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9
Once cake is cool, equally divide the canned frosting into 3 bowls. Using the food coloring, again, to make one bowl orange, one purple and one black.
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10
Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until it's completely used. Next, repeat the same pattern with the purple and then the orange frosting.
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11
Store loosely covered; do not refrigerate.
