Normally I would have made the cake from scratch as well as the frosting, but that whole time crunch thing had me using a boxed cake and frosting in a can. Truth be told, I was embarrassed, but no one knew since I always make cakes from scratch. TA DA! My comments are in italics.
1 box Betty Crocker® SuperMoist® cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, 15x12 inches, covered (I ended up getting smart and using my large cutting board.)
2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting
Red, yellow and blue paste food colors
12 large marshmallows, cut in half crosswise (Use kitchen scissors to cut them.)
- Heat oven to 350°F (325°F for dark or nonstick pan.) Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- Using serrated knife, cut cake crosswise into thirds. Cut one of the thirds in half crosswise to make 2 squares. On tray, place cake pieces. Cover; freeze 1 hour or until firm.
- In small bowl for each color, tint 1 cup frosting red, 1 cup frosting yellow and 2/3 cup frosting blue with food colors. Leave remaining frosting white.
- Frost top and sides of 1 square cake with blue frosting. Frost 4 marshmallow halves with blue frosting; place in square design on cake. Frost remaining square cake and 4 marshmallow halves with white frosting; arrange marshmallows on top of cake. Frost 1 rectangular section of cake and 8 marshmallow halves with yellow frosting; arrange marshmallows on top of cake. Frost remaining section of cake and remaining marshmallows with red frosting; arrange marshmallows on top of cake. Store loosely covered at room temperature.
Recipe from Betty Crocker.