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Preheat the oven according to the temperature on the boxed mix. Grease the cake pans and line them with parchment paper. Prepare the boxed cake mix following the instructions on the back. Divide the cake batter evenly between 4 bowls. Stir green, brown, and black gel food coloring into the divided batter. Alternate spooning different colors of batter into lightly greased pans. Bake the cakes in a pre-heated oven according to package directions. Allow the cakes to cool before removing them from the pans.
Read the instructions on the box to find out what temperature this should be. In most cases, it will be around 350°F (177°C). You can use your own from-scratch recipe (white or yellow cake) if you prefer. In this case, preheat the oven to the temperature stated by the recipe. Grease two 8 or 9-inch (20.32 or 22.86-centimeter) cake pans. Line each pan with a circle cut from parchment paper. You need enough batter to make two 8 or 9-inch (20.32 or 22.86-centimeter) cakes. Most boxes will make enough batter to fill two pans. f you are using your own recipe, simply follow the instructions in the recipe. Check the back of your box to find out how many 8 or 9-inch (20.32 or 22.86-centimeter) pans it can fill. Make a second batch, if needed.  Be sure to add the extra ingredients listed on the box—typically, this will be eggs, water, and oil or melted butter. If you are using your own recipe, simply follow the instructions in the recipe. This will allow you to dye the cake different colors for a camo effect. If you are only looking to make a basic cake with camo frosting, skip this step. Set one of the bowls aside and leave it as-is. Color the remaining bowls green, brown, and black, using a separate color for each bowl. Start with ¼ teaspoon of food coloring, then add more if needed.  Use a separate spoon for each bowl so that you don't mix colors. You can also stir a tiny amount of beige food coloring into the remaining white bowl if you'd like a little less contrast. Start with a few small blobs of black batter in both pans. Follow up larger blobs of brown, white, and green batter. Keep layering blobs in both pan simultaneously until the you have used up all the batter. Plan on filling each pan ½ to ⅔ of the way full. Once again, how long this takes depends on the type of cake mix or recipe you are using, so read the instructions carefully. In most cases, this will be about 40 minutes. The cakes are done if a toothpick poked into the center comes out clean. Let the cakes cool in their pans for 10 to 15 minutes first, then remove them. Place the cakes onto a wire rack and let them finish cooling off. Be sure to remove the parchment paper circle if it is stuck to the cake.  The cakes must be completely cool before you frost them; otherwise, the frosting will melt. Give the cakes a nicer finish by sawing off the top bump. Eat the scraps or turn them into cake pops.