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    You are in: Home / Recipes / Rainbow Sheet Cake Recipe
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    Rainbow Sheet Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    ElizabethKnicely's Note:

    This cake does take a bit of time to prepare, but it creates a wonderful presentation. It's a great project to do with the kids. Easily doubled.

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    Ingredients:

    Serves: 12

    Yield:

    Frosted ...

    Units: US | Metric

    • 1 (20 ounce) box white cake mix
    • 3 eggs
    • 1/2 cup vegetable oil
    • food coloring
    • 1 (5 1/8 ounce) box instant pudding mix, flavor of your choice
    • 1 (8 ounce) container Cool Whip

    Directions:

    1. 1
      Make cake batter according to box directions.
    2. 2
      Separate prepared batter into small bowls. You should have 6-8 bowls full of batter.
    3. 3
      Mix 10-12 drops of food coloring into 1 small bowl of batter. Mix thoroughly to blend color. Repeat with the different bowls, creating different colors.
    4. 4
      Grease rectangular cake pan. Pour 1 bowl full of batter into corner of the pan, Taking next bowl full, pour next to the first color. Continue with additional colors until bottom of pan is covered.
    5. 5
      Repeat the above process with the second layer. Don't worry about the colors mixing. As long as you simply pour the batter on top of, or next to the other color, it will be okay.
    6. 6
      When finished, cook cake according to box directions. When done, cool thoroughly.
    7. 7
      FOR FROSTING: Make the instant pudding only using half as much milk as called for. Place in refrigerator until set. The pudding will be very thick. Fold in Cool Whip and blend well. Spread over cooled cake.

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    Nutritional Facts for Rainbow Sheet Cake

    Serving Size: 1 (100 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 406.5
     
    Calories from Fat 182
    44%
    Total Fat 20.3 g
    31%
    Saturated Fat 6.5 g
    32%
    Cholesterol 46.5 mg
    15%
    Sodium 512.3 mg
    21%
    Total Carbohydrate 52.7 g
    17%
    Dietary Fiber 0.4 g
    1%
    Sugars 41.5 g
    166%
    Protein 3.9 g
    7%

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