Preheat your oven to 350 degrees. Line four 8-inch round cake pans with parchment paper and grease them with nonstick cooking spray.

Prepare the white cake mixes according to the package instructions, adding 4 teaspoons of red gel food coloring.

Toss the mini dark chocolate chips with 2 tablespoons of all-purpose flour to coat, then fold them gently into the cake batter.

Divide the cake batter equally among the prepared pans and bake according to package instructions, about 30 minutes.

Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.

In a large bowl, use a hand mixer to beat the softened butter and half of the powdered sugar until smooth. Gradually add the remaining powdered sugar, 1/2 cup of milk, and 1/4 teaspoon of salt, beating until fluffy. If too stiff, add more milk.

Divide the frosting into two bowls. Keep one bowl white and stir 1 teaspoon of red gel food coloring into the other.

Level the top of each cooled cake layer. Use a dab of red frosting to secure the first layer on the cake plate. Spread 3/4 cup of red frosting on the first layer and repeat with the next two layers, ending with the fourth layer on top.

Scrape a heaping 1/2 cup of frosting into a pastry bag fitted with a 1-inch tip and pipe a ring around the outer edge of the cake. Use about a cup and a half of remaining frosting to smooth a crumb coat around the cake.

Transfer the cake to the refrigerator for about 1 hour to harden the frosting.

Spread the remaining white frosting around the outside of the cake and fill the center with red frosting. Arrange black jelly beans on top.

Mix 1 tablespoon of vodka with the green, light green, and yellow gel food coloring in small bowls. Use sponges to blot colors in vertical lines up the sides of the frosted cake.