Almond Rainbow Cake
By: megan Pires
Published: Thursday, February 11, 2010 - 7:42am

Ingredients




1 (18 ounce) boxes white cake mix
1 cup all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons salt
 cups water
1/8 cup vegetable oil
1 teaspoon real vanilla
1 teaspoon almond extract
1 cup sour cream
4 large egg whites

Preparation

1 Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. 2 Add the remaining ingredients and beat for 2 minutes. 3 Pour into greased and floured cake pans, filling each pan a little over half full. 4 Lightly tap cake pans on counter to bring air bubbles to top. 5 Bake in preheated 325° F oven until cake tests done. I don’t put a baking time here because it depends on the size of your pans. I make this recipe in any size from cupcakes to 14″ round pans. 6 Baking time varies according to the size and depth of pans being used.

About


Note:
This is an easy cake to change the flavor of. You can make it with lemon for lemon cake, use a different flavor cake mix (whole eggs instead of whites), etc.

Comments:
Helen Pitlick

This is so pretty! How do you make the layers? Do you just fill pans part way and mix in food coloring? What would you recommend frosting this with?
megan Pires

Hi Helen, I used 6 different disposalable cake pans. I divided the batter into 6 different bowls, about a cup each. I then added a different food coloring to each cup of batter. Then each cup of colored batter became a layer. This would also be a fun cake dor St. Patrick's Day!