Water, vegetable oil and eggs called for on cake mix boxes
2
packages (2.7 oz each) Betty Crocker™ Classic Gel Food Colors
Buttercream Frosting
1
cup shortening
1
cup butter, softened
1
bag (2 lb) powdered sugar
2
teaspoons vanilla
3
to 4 tablespoons milk
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
2
In large bowl, beat 1 box cake mix, water, oil and eggs called for on box, with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 3 small bowls. Using food colors, tint batter in 1 bowl blue, 1 bowl red and 1 bowl green to desired shades.
3
Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
4
Meanwhile, repeat with second box of cake mix, water, oil and eggs to make 3 more layers. Divide batter evenly among 3 small bowls. Using food colors, tint batter in 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red). Repeat baking and cooling.
5
In large bowl, beat shortening and butter with electric mixer on medium speed until well blended. 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.
6
Trim off rounded tops of cake layers to level, if necessary. On serving plate, place purple cake layer. Frost with 1/2 cup frosting. Repeat with blue, green, yellow, orange and red cake layers. Frost top and side of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes. Spread remaining frosting on top and side of cake. Store loosely covered at room temperature.
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Be sure to cool cake pans completely, then wash, dry and spray with cooking spray before baking the second cake mix.
If you only have two 8-inch cake pans for this Rainbow Layer Cake recipe, bake the cakes in three batches instead.
To make sure cake layers bake up level, be sure to evenly divide the batter between the bowls when coloring.
Using half shortening and half butter for the buttercream frosting ensures that it will stay firm enough at room temperature.
Ever wondered how to make a Rainbow Layer Cake without having to fuss over the layers? For guaranteed easy unmolding, line each pan with baking parchment. Set one of the pans on the paper and trace a circle around the base with the tip of a sharp paring knife to create a round that fits inside the pan; repeat to make enough for all the layers.
To give your Rainbow Layer Cake a deeper red color, add a teaspoon or two of unsweetened baking cocoa to the red batter.
Make this Rainbow Layer Cake a party dessert and switch up the colored layers as requested by the birthday girl or boy.
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