Rainbow Angel Cake
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 12
Ingredients
- 1 (18 ounce) box angel food cake mix
- 1 teaspoon grated lemons or 1 teaspoon orange rind
- 1 1⁄4 cups cold water
- 6 -8 drops red food coloring
- 6 -8 drops yellow food coloring
- 6 -8 drops green food coloring
- candy colored sprinkles
Citrus Glaze
- 2⁄3 cup powdered sugar
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1 -2 tablespoon lemons or 1 -2 tablespoon orange juice
Directions
- Move oven rack to lowest position (remove other racks). Preheat oven to 350°F
- Beat cake mix, lemon peel and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minutes. Divide batter evenly among 3 bowls. Gently stir 1 food color into each of the batters. Pour red batter into ungreased angel food pan (tube pan), 10x4 inches. Spoon yellow batter on red batter. Spoon green batter on top.
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky.
- Immediately turn pan upside down onto glass bottle until cake is completely cool. Run knife around edges; remove from pan. Drizzle with Citrus Glaze. Sprinkle with confetti. Store tightly covered.
- Citrus Glaze: Mix powdered sugar and butter. Stir in 1 tablespoon of the lemon juice. Stir in additional lemon juice, 1 teaspoon at a time, until glaze is thin enough to drizzle.
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