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Preheat oven to 350°F. Grease and flour three 8-inch-round cake pans. Lightly coat the outside of three 6-ounce custard cups with cooking spray; dust cups with flour. Place a custard cup, upside down, in the center of each pan; set pans aside.
Prepare cake mix according to package directions. Spoon batter into pans around the custard cups, filling each pan about half full. Bake for 20 to 30 minutes or until a wooden toothpick inserted in cake comes out clean. Cool in pans on wire racks for 10 minutes. Run a knife around the custard cup in each pan and around edges of pans. Invert cakes onto wire racks, carefully remove pans and custard cups. Invert cakes again onto another wire rack so the top sides are up; let cool.
Meanwhile, prepare glazes: In a small bowl, stir together 2/3 cup confectioners’ sugar and cocoa. Stir in 1/2 teaspoon vanilla and enough milk (2 to 4 tablespoons) to reach a smooth glazing consistency.
In another small bowl, stir together the remaining 1 cup confectioners’ sugar, 1/2 teaspoon vanilla and enough milk (1 to 2 tablespoons) to reach a smooth glazing consistency. If desired, add 1 to 2 drops desired color food coloring.
Top one cake with confectioners’ sugar, one with chocolate glaze and one with vanilla glaze. If desired, sprinkle glazed tops with nuts, sprinkles, nonpareils or coconut.