COLORFUL LAYER CAKE RECIPES

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COLORFUL LAYER CAKE RECIPE | MYRECIPES



Colorful Layer Cake Recipe | MyRecipes image

Provided by MyRecipes

Yield 12 Servings

Number Of Ingredients 6

1 large (9- or 10-inch) angel food cake
½ cup white rum
3 (3.4 oz.) boxes instant pudding (1 chocolate, 1 vanilla and 1 pistachio)
3 cups milk
1 (8 oz.) container whipped topping
? cup slivered almonds, lightly toasted and cooled

Steps:

  • The day before cake will be served, slice it into 4 horizontal layers. Mix 1/2 cup water and rum and sprinkle 1/4 cup over each layer.
  • In separate bowls, whisk each pudding mix with 1 cup milk. Place a cake layer on a serving platter; spread with one pudding. Repeat with two more cake layers and remaining puddings. Top with final cake layer, wrap and chill.
  • The next day, remove plastic wrap from cake. Frost with whipped topping and sprinkle with almonds. Garnish with maraschino cherries, if desired. Refrigerate until ready to serve.

Nutrition Facts : Calories 341 calories, CarbohydrateContent 60 g, CholesterolContent 5 mg, FatContent 7 g, FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 5 g, SodiumContent 573 mg

RAINBOW LAYER CAKE RECIPE - BETTYCROCKER.COM



Rainbow Layer Cake Recipe - BettyCrocker.com image

You’ll be proud to make and serve a cake that’s as much fun as this one. Rainbow layer cake is surprisingly easy to create, thanks to a little help from Betty Crocker™ Super Moist™ vanilla cake mix and Betty Crocker™ classic gel food colors.

Provided by Angie McGowan

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Yield 10

Number Of Ingredients 10

2 boxes Betty Crocker™ Super Moist™ vanilla cake mix
2 cups water
1 cup vegetable oil
6 eggs
2 packages (2.7 oz each) Betty Crocker™ classic gel food colors
1 cup shortening
1 cup butter, softened
1 bag (2 lb) powdered sugar
2 teaspoons vanilla
3 to 4 tablespoons milk

Steps:

  • Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
  • Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
  • Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
  • Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
  • Wash cake pans. Bake and cool remaining 3 cake layers as directed.
  • In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
  • Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.

Nutrition Facts : Calories 1280 , CarbohydrateContent 163 g, CholesterolContent 160 mg, FatContent 13 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 23 g, ServingSize 1 Serving, SodiumContent 810 mg, SugarContent 127 g, TransFatContent 1 g

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