Yummy Rainbow Cake

Yummy Rainbow Cake
Ingredients

• 18 1/4  ozs cake mix (white)
• 1 1/4  cups water
• 1/4  cup vegetable oil
• 3 egg whites
• 1/2  cup sprinkles (multicolored, jimmies)
• 8 ozs frozen whipped topping (thawed)
• 2 cups candy (chocolate pieces)

Rainbow Cake Instructions
1 First of all Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. And then Combine cake mix, water, oil and egg whites and beat for 2 minutes until blended. Fold in sprinkles. Pour batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool in pans for 30 minutes.
3. Next is to Frost cake layers with whipped topping and assemble on platter. Cover top of the cake with as many chocolate candies as possible, and surround the bottom of the cake with remaining candies. Enjoy !

Rainbow Sherbet Cake

Rainbow Sherbet Cake

Rainbow Cake Ingredients :

• 1 angel food cake (9 inch)
• 1 pt sherbet (orange, softened)
• 1 pt raspberry sherbet (softened)
• 1 pt sherbet (lime, softened)
• 12 ozs frozen whipped topping (thawed)

Rainbow Cake Instructions:
First of all Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. And the Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm...enjoy the cake !

RAINBOW CLOWN CAKE

RAINBOW CLOWN CAKE

Rainbow Cake Ingredients

• 3 egg whites
• 18 1/4 ozs cake mix (white)
• 1 1/3 cups water
• 2 tbsps canola oil
• Coloring

Rainbow Cake Instructions
1. First of all Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
2.Next is to Beat the egg whites with an electric mixer until frothy, about 1 minute. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed.
3. And then divide the cake batter into six separate bowls. Use a toothpick to scoop a dab of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
4 Scoop spoonfuls of batter into the prepared pans, alternating the colors. Use a toothpick to gently swirl the colors for a marbled effect.
5 Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 30-35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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