Ingredients: 1 – 15.25 ounce vanilla (white) cake mix,1 1/4 cup water,1/2 cup + 2 tablespoons low-fat mayonnaise,4 egg whites,20 drops each food coloring; green, yellow, blue and red (for the divided batters),12 ounces lite whipped topping (Cool Whip or store brand)
Instructions:
- Preheat oven to 350 degrees F. Generously grease and flour two (
- ” round pans, then tap out excess flour. Make cake according to the instructions on the box. TIP: Use my lower calorie cake tip to reduce the fat and calories substantially.
- Divide the batter into four (
- bowls. TIP: I used a large cookie scooper to divide the cake batter evenly.
- Add 20 – 25 drops of individual food colorings to each bowl and stir.
- Put 1/2 of the first color in the middle of each prepared pan. Shake gently to distribute the batter evenly. Repeat with the other three (
- colors, placing the batter in the middle each time, then shake gently to evenly distribute.
- Bake in a preheated 350 degrees F oven for 25 – 30 minutes. TIP: Use my toothpick tip to insure your cakes are moist and perfectly baked every time. Note: When using low-fat mayonnaise and egg whites the cakes tend to bake a little faster. Mine baked in 25 minutes.
- Cool in pans for 10 – 15 minutes, then flip them onto a cooling rack. Cool completely before placing on a serving plate and frosting.
- Put a layer of lite whipped topping on the first cooled cake. You don’t need to go all the way to the edge, because the next cake will spread out the topping a little.
- Place the second cake on and cover the top of the cake with the lite whipped topping, lifting up with the back of a spoon to make soft fluffy peaks. Cover the sides with the lite whipped topping, with the same technique to make soft fluffy peaks again.
- Keep refrigerated until ready to serve.
