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Color Vision Cake |
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Serves: 12 Print this RecipePrep: 15 min Bake: 32 min Cool: 1 hr 10 min 12 TO 16 SERVINGS 1 package (4-serving size) fruit flavored gelatin (any flavor) 1 package Betty Crocker SuperMoist white (vanilla) cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 egg whites Multicolored round candies, if desired Color Vision Frosting: Reserved fruit-flavored gelatin (dry) 1/3 cup butter or margarine, melted 3 tablespoons milk 3 1/2 cups powdered sugar 1 Heat oven to 350°. Grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening; flour lightly. Measure 3 tablespoons of the gelatin (dry); reserve remaining gelatin for the frosting. 2 Make cake mix as directed on package, using water, oil, egg whites and 3 tablespoons dry gelatin. Pour into pans. 3 Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour. 4 Fill layers and frost side and top of cake with Color Vision Frosting. Sprinkle with candies. Store loosely covered at room temperature. Color Vision Frosting: Beat gelatin, butter and milk in medium bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Gradually beat in powdered sugar until smooth. If necessary, stir in additional milk, 1/2 teaspoon at a time, until spreadable. High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Bake 9-inch rounds 25 to 30 minutes. 1 Serving: Calories 455 (Calories from Fat 135); Fat 15g (Saturated 5g); Cholesterol 15mg; Sodium 360mg; Carbohydrate 76g (Dietary Fiber 0g); Protein 4g. % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 4%. Betty's Tip Once you've made this cake, be prepared to make it over and over again because kids love it! With all the flavors of gelatin, you can have a different color and flavor every time you make it! You can also use sugar-free gelatin, if that is what you keep on hand. Reserve 1/2 teaspoon dry sugar-free gelatin for the frosting and use the remaining dry gelatin in the cake. From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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