Deep Black Cakes
2 boxes (16.5 ounces each) moist devil’s food cake mix
6 large eggs
1 cup milk
1 cup brewed coffee at room temperature
2⁄3 cup vegetable oil
1 to 2 teaspoons black food coloring
3 containers (6 ounces each) creamy vanilla frosting
Orange food coloring
Preheat oven to 350°F. Grease and flour four 9-inch round cake pans or line 48 cups of standard muffin tins with paper liners.
In a large bowl, with an electric mixer on low speed, combine cake mixes, eggs, milk, coffee, and oil and mix until moistened. Beat on medium speed until smooth, about 3 minutes. Stir in black food coloring to desired shade and mix until fully blended, about 1 minute.
Divide batter among four cake pans or muffin cups and bake until cake tester inserted in center comes out clean: 25 to 30 minutes for cake layers, 18 to 20 minutes for cupcakes. Let cool to touch, then unmold onto wire racks to cool completely.
Tint frosting with orange food coloring to desired shade before frosting cake layers or cupcakes.