QUEEN OF HEARTS CAKE

Steps:

• Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening, or spray with cooking spray.
• Make cake batter as directed on boxes (both boxes can be made at one time).
• Spread one-third of the batter in each of 2 cake pans (about 2 1/2 cups each). To remaining one-third of batter, beat in baking cocoa with whisk until well blended. Add food color to desired color. Pour batter into third pan.
• Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Trim off rounded tops of cake layers, if necessary.
• Place small amount of frosting in center of plate to keep cake in position. Place 1 white cake layer, bottom side down, on plate; frost with 1/2 cup frosting. Top with red cake layer; frost with 1/2 cup frosting. Top with remaining white cake layer. Frost top and side of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
• Fit decorating bag with medium star tip. Fill bag with frosting. Starting about 1 1/2 inches from bottom edge of cake, pipe center of rosette flower, then apply steady pressure to bag while squeezing frosting, and pipe in tight circle to make flower about 2 inches in diameter. Tap tip to cake to complete flower, and lift off. Continue piping flowers to cover side of cake, staggering up and down sides so no empty spaces show. Refill piping bag as needed. Pipe rosette flowers on top of cake to cover.
• Sprinkle top of cake with heart-shaped candies. Refrigerate 30 minutes before serving.