Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

Prepare the chocolate cake mix according to package directions (you will use one 8-inch cake, the other can be frozen for later).

Pour half of the prepared chocolate cake batter into one 8-inch round pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Prepare the white cake mix according to package directions, adding orange extract if desired. Divide the batter in half into two separate bowls. Tint one half of the batter orange.

Pour the white batter into the second prepared 8-inch round pan. Pour the orange batter into the first prepared 8-inch round pan. Bake both cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before inverting onto wire racks to cool completely.

In a medium bowl, tint 3 cups of white frosting orange using the gel food coloring. Start with a few drops and add more until the desired candy corn orange color is achieved.

Place the chocolate cake layer on a serving plate or cake stand.

Spread a thin layer of chocolate frosting over the chocolate cake layer.

Carefully place the orange cake layer on top of the chocolate layer. Spread a thin layer of the orange frosting over the orange cake layer.

Place the white cake layer on top of the orange layer. Apply a thin 'crumb coat' of white frosting over the entire cake to seal in any loose crumbs. Chill the cake for about 30 minutes.

Once chilled, apply a final layer of white frosting to the entire cake. Decorate as desired, perhaps with candy corn candies or festive sprinkles.