INGREDIENTS
for the cake:
1 box white cake mix
3 egg whites
1/3 cup oil
1-1/4 cup buttermilk
2 tbsp cocoa powder (not dutch)
2 tsp blue food coloring gel
few drops violet food coloring gel
for the frosting:
8 ounces cream cheese, cool
1/2 cup butter, room temperature
3 cups powdered sugar
1 tsp pure vanilla extract
dash salt
INSTRUCTION
Preheat oven to 350 degrees. Line 8 inch cake pans with parchment paper and sprays with nonstick spray.
In a large bowl, combine cake mix, egg whites, oil, buttermilk, cocoa, and food coloring.
Mix on low speed until combined. Increase speed to medium and mix for 2 minutes.
Divide batter evenly among prepared pans.
Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 5 minutes before transferring to a wire rack to cool completely.
In the bowl of a stand mixer, beat cream cheese and butter until smooth.
Gradually add powdered sugar and beat until fully combined.
Add vanilla and salt and beat until light and fluffy – about 1-2 minutes.
To frost cooled cake, place one cake layer on a serving platter.
Top with a generous layer of frosting (~3/4 cup) and then top with a remaining cake layer.
Frost top and sides with remaining frosting.
