Directions:

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans)

Make cake batter as directed on box. Divide batter equally among 3 bowls. Tint 1 bowl of batter with red food color, 1 bowl with blue food color, and leave remaining bowl white.

Spray 2 (8- or 9-inch) round cake pans with cooking spray. Line bottoms of pans with cooking parchment paper, if desired, to prevent sticking. Spoon 1/3 cup red batter into center of each cake pan. Spoon 1/3 cup blue batter into center of red batter in each pan, followed by 1/3 cup white batter in each. Repeat with remaining batter until used up.

Bake as directed on box for 8- or 9-inch round cake pans. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.

On serving plate, place 1 cake layer, rounded side down. Frost top of cake layer with 1/2 cup frosting from one of the containers. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting from container.

Divide remaining container of frosting into two bowls. Color one bowl with red food color and the second with blue food color. Place frostings in two resealable food-storage plastic bags with one corner cut off each bag. Pipe fireworks shape on top of cake, using photo as a guide.

Press sprinkles around side of cake to finish. Top with PEEPS chicks. Cut into slices to serve.