RAINBOW LAYER CAKE
Give our Rainbow Layer Cake its variety of colors with a mix of fruity JELL-O flavors. Making this Rainbow Layer Cake is a lot easier than you might think!!
Provided by My Food and Family
Categories Home
Time 5h
Yield 24 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Grease and flour 2 (9-inch) round pans; cover bottoms with parchment. Prepare cake batter from 1 pkg. cake mix as directed on package. Pour half into separate bowl. Add dry raspberry gelatin mix to batter in one bowl; mix well. Stir dry orange gelatin mix into remaining batter. Pour into prepared pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
- Repeat with remaining cake mix and dry gelatin mixes, washing cake pans between uses.
- Mix sour cream and sugar in large bowl until blended; gently stir in COOL WHIP. Stack cake layers on plate, spreading 1/3 cup COOL WHIP mixture onto each cake before covering with next layer. Frost top and side of cake with remaining COOL WHIP mixture. Refrigerate 2 hours.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 44 g, Fiber 0 g, Sugar 28 g, Protein 3 g
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