Cake mix, canned frosting and food coloring make a multicolored cake as easy as it is cool!
1 pkg. white cake mix, preferably Duncan Hines
3 egg whites
2 Tbs. oil, (canola)
20 drops each red, yellow and blue liquid food coloring
1/8 tsp. imitation cherry extract
1/8 tsp. almond extract
2 cans (16 oz. each) Vanilla frosting
Assorted decorations and sprinkles, optional.
Preheat oven to 350 degrees F coat 2 (8”) round cake pans with cooking
spray. (I also lines bottom of pans with parchment paper.) At low
speed beat cake mix with 1 ½ cups water, egg whites and oil 30 seconds.
Increase speed to high: beat 2 minutes. Follow steps below.
1. Divide batter into 4 bowls. Stir red food coloring and cherry
extract into 1bowl, yellow coloring and almond extract into another bowl and
blue coloring into another bowl. Alternately spoon tinted and white batters
2. Using spoon lightly swirl batters together, to make marbled pattern.
Bake 30 minutes or until tooth pick inserted into centers comes out clean.
Cool in pans 10 minutes. Remove from pans; cool completely on racks. Place
1cake layer on serving plate; spread with 1cup frosting. Top with remaining
layer. Spread top and side of cake with remaining frosting. Decorate as
Amanda note: I make the cake with the directions on the box. And then
continue with steps 1 and 2. so you could make it however you would
like. If the cake mix calls for oil, I double the ration and add Apple sauce
instead. That makes a more moist cake, and a bit more healthy.
Amy note: I like my cake to have a strong punch of flavor so I add an additional 1/4 tsp. of each extract.
Makes 16 servings. Per serving: 409 cals; 2 g. protein; 14 g. fat (3 g.
saturated); 0 g. chol. 65 g carbs.; 335 mg. sodium; 1g. fiber; 38g.sugar. Your time in the kitchen: 45 minutes; ready to serve in 3 hours.
Original Source: Amanda