Ok, so I have to share this cake for the few people who actually read this! I got this recipe from a friend at work, decided to try it, and LOVE IT! So here's the deal, this cake has NO eggs, oil, butter, or added sugar. And it was super fun to make with Ty! This cake is virtually fat free, frosting included. You will end up pooping rainbows, but for those of us who have a sweet tooth, this cake ROCKS! Here are some instructions for those who have the urge to try this at home.
Here is what you need for the cake. 2 boxes of cake mix, Betty Crocker has been doing making cakes way longer than I have, so I trust she knows her stuff! 2 boxes of vanilla pudding, 2 12oz cans of sprite zero (or any clear liquid like ginger ale, sierra mist, etc), and some food coloring...I used the liquid drops, but gel food coloring would give better, bolder colors.
Mix the 2 cans of Sprite, 2 cake mixes and 2 boxes of vanilla pudding together in a large bowl. The fizz from the sprite will get very big at first so make sure you have a very big bowl! Don't worry, the fizz will go down, eventually, when you pour the sprite in. I had to beat the living hell out of this to get it pretty smooth. And remember, beat like hell!
Ok, now divide the batter up. I used 6 colors and it worked out very well!! It turns out to be a little more than a 1.5 cups of batter in each bowl. Measure it out and use the colors of your choice to make your rainbow colors. Like I said earlier, I know that gel colors would make much bolder colors, and not so "pastel-ish" like mine turned out.
Here comes the "hard" part. Ok, its not hard, but its the most time consuming part of this ordeal...but worth it! Grease the bottom of the pan & then line the bottom of the cake pan with wax paper so that it will come out easier. Now you have to layer the colored batter. So take 1 heaping cup of red, and pour it into the center of a 9" round cake pan. Add 1 cup of purple and dump it on top of the red, 1 cup of orange and dump on top of purple. Take the other 3 colors and do the same for the OTHER 9" round pan, so that the 2 cakes are opposite in colors. Finish the colors off in each pan...see the illustration if the words that you are reading are confusing you. At this point, I would recommend that the batter "settles" a little bit so that there isn't so much in the center of the pan. It will take longer to cook if it doesn't spread out in the pan. Bake the cakes according to the cake box.
So once the cake is cooked, toothpick comes out clean, and is completely cool, cut the "top" of the cake off so that its even with the pan. Make sure your cake is completely cool or it will not cut clean! I know from experience. =) Do this for both cakes, take them out of the pans and place them on top of each other to make one BIG round cake.
The cake is a little scary looking at first, but I promise that everyone will fall in love with this cake! I can honestly say that this is the most moist cake I have ever made! Its ridiculous how yummy it is, considering the ingredients. I was skeptical too, but I'm not a big fan and plan to make all my cakes low calorie! Time for the Frosting!!!!
This is by far the easiest frosting I have ever made. It consists of 2 tubs of sugar free whip topping and 2 boxes of vanilla INSTANT pudding. Mix them together and add some food coloring if you want, I didn't, but feel free! This mix will be very "grainy" at first, but the pudding will dissolve. The frosting will be SUPER THICK, so you have to glob it onto the cake and then spread it from there.
TA DAH!!!
This is your finished product. Taste, savor, enjoy.
There was only 1 child harmed in the making of this cake. He was force fed cake batter and on top of that he had to eat it off a spoon that was much to large for his mouth, only to enhance the torture.
Just Because
13 years ago
