Rainbow Angel Cake
Source of Recipe
Betty Crocker
List of Ingredients
1 package angel food cake mix -- 1-step type
1 teaspoon grated lemon peel -- or orange peel
1 1/4 cups cold water
red food coloring -- 6 to 8 drops
yellowfood coloring -- 6 to 8 drops
green food coloring -- 6 to 8 drops
Citrus Glaze
2/3 cup powdered sugar
2 tablespoons margarine -- melted
1 tablespoon lemon juice -- or orange juice, up to 2 tablespoons total
confetti sprinkles
Cake: Move rack to lowest position in oven. Preheat oven to 350 degrees F.
In a large mixing bowl, beat cake mix, lemon peel and cold water on low speed 30 seconds then on medium speed for 1 minute.
Divide batter among three bowls. Add each individual food coloring to each bowl.
Spoon red colored batter into a 10-inch angel food pan. Spoon yellow food colored batter into the pan. Finish with the green colored batter.
Bake 37 to 47 minutes or until the top is a dark golden brown.
Immediately turn upside down to cool. When cake has cooled, drizzle with glaze.
Citrus Glaze: Mix powdered sugar and margarine. Stir in 1 tablespoon lemon juice. Stir in additional juice, until desired glazing consistency, and then drizzle over cake.
Decorate cake with confetti sprinkles, if desired.
Serves 12.
Recipe
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