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Ingredients
Cake
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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-
Heat oven to 350°F (325°F for dark or nonstick pans). Spray the bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
-
In a large bowl, beat 1 box cake mix, water, oil, and eggs called for on box, with an electric mixer on medium speed for 2 minutes, scraping the 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.
-
Bake 17 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from the pans to cooling racks. Cool completely, about 30 minutes.
-
Meanwhile, repeat with the 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.
-
In a large bowl, beat shortening and butter with an 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 the frosting is smooth. Beat on high speed until light and fluffy.
-
Trim off rounded tops of cake layers to level, if necessary. On a 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 a thin layer of frosting to form a crumb coat. Refrigerate 30 minutes. Spread the remaining frosting on top and side of cake. Cut into slices to serve. Store loosely covered at room temperature.
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990
Calories
49g
Total Fat
6g
Protein
131g
Total Carbohydrate
102g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 990
- Calories from Fat
- 440
- Total Fat
- 49g
- 75%
- Saturated Fat
- 17g
- 87%
- Trans Fat
- 1g
- Cholesterol
- 135mg
- 45%
- Sodium
- 520mg
- 22%
- Potassium
- 45mg
- 1%
- Total Carbohydrate
- 131g
- 44%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 102g
- Protein
- 6g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 7 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 9 Fat;
Carbohydrate Choice
9
*Percent Daily Values are based on a 2,000 calorie diet.
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Recipe Tips
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