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Preheat oven to 350° F. Prepare three 6-inch round cake pans with baking spray and parchment.
Beat cake mix, water, oil and eggs in large mixer bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes or until smooth. Stir in optional morsels. Divide batter equally among three pans and bake for 18-22 minutes.
Remove cakes from oven and rest in pans for 5 minutes. Invert onto cooling rack and allow to come to room temperature.
Soften butter in a large mixer bowl on medium speed. Add powdered sugar in 2 installments, followed by the evaporated milk, vanilla extract and salt. Beat on high speed for 3-5 minutes until icing is light, fluffy, and spreadable.
Level (trim tops off) the cakes, if desired, using a serrated knife. Place a dollop of icing in the center of a cake pedestal or serving platter so the cake won’t slip. Place one cake layer over dollop of icing. Spread about 1/3 cup icing over top. Top with second cake layer and repeat with icing. Then top with third layer of cake. Cover the top and sides with a thin layer of icing (this is the "crumb coat"; it doesn't have to be perfect). Refrigerate for 15 minutes.
Divide remaining icing in half into two separate bowls. Use food coloring to color one of the bowls of icing. Use remaining uncolored icing to coat the cake with final layer of icing. Place colored icing in piping bag set with rosette shaped piping tip. Using the bag and a circular motion, create rosettes around the top edge of the cake. Decorate with sprinkles and other décor. Refrigerate cake to set before serving.
To add additional rosettes and colored icing, double the batch size of the icing to have enough icing to color and decorate with. Use different sized piping tips for additional dimension.
To make smaller, individual layer cakes, follow the directions for baking the cake in a 13 x 9-inch pan. Use round cookie cutters of desired size to cut the pieces of cake to make smaller layer cakes. 2 layers of cake recommended for individual sized.