How to Make Rainbow Cake

Rainbow Cake Recipe with Sandra Lee
Ingredients: Makes 12 serving or 1 (8 inch)
2 (18.25 ounce) boxes white cake mix
2 ½ cups whole milk, divided
2 teaspoons clear vanilla extract
1 (2.7 ounce) box classic gel food coloring
3 (16 ounce) containers classic white frosting
½ cup confectioners sugar

Procedures:

• Preheat oven to 350 degree. Spray 4 (8 inch) round cake pans with nonstick baking spray with flour nonstick baking spray with flour.
• In separate large bowls, prepare each cake mix according to package directions, substituting 1 ¼ cups milk for water and adding 1 teaspoon vanilla to each mix. In 2 additional bowls, place half of batters. Tint 1 bowl of batter with whole tube of red food coloring. Tint 1 bowl of batter with half tube of yellow food coloring. Tint 1 bowl of batter with half tube of green food coloring. Tint 1 bowl of batter with half tube of blue food coloring. Pour tinted batters evenly into prepared baking pans.
• Bake for 32 to 36 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks( about 1 hour). Freeze layers for 2 hours before frosting.
• In a large bowl, place containers of frosting and confectioners sugar. Stir together until smooth.
• To assemble cake, spread frosting on blue cake layer. Top with green cake layer. Spread frosting on top. Top with yellow cake layer. Spread frosting on top. Top with red cake layer. Spread remaining frosting mixture evenly on top and sides of cake. End.