Rainbow Cake

Looking for a fun and unique idea for a birthday or upcoming holiday? This cake has endless possibilities and can literally be used for any event! It can even be turned into cupcakes for a more delicate touch. Honestly I was a little intimidated when I first saw the pictures of this cake online. It looked beautiful, but I was worried about the time it would take to layer it all, and about the colors running together and creating a murky brown swampy color. But the colors turned out perfectly defined and the cake was quick and easy to make. I also want to point out the versatility of this recipe: You can dye the batter any color to go with any event. For example, Valentine's Day: Red, Pink, and White. 4th of July: Red, White, and Blue. Easter: light pretty pastel colors. Sports parties: team colors. Bridal or baby showers: use the wedding colors or the colors of the baby's room. Have fun and feel free to go wild and crazy with the endless color combinations!

Ingredients:

• 1 box French Vanilla cake mix
• Food coloring

Cream Cheese Frosting:

• 1 pkg. 8 oz. cream cheese, softened
• 1/4 cup butter, softened (half a stick)
• 2 t. vanilla
• 4 cups + powdered sugar
• Milk

Make cake batter according to pacakge directions. Divide batter evenly between 4-5 bowls (more or less depending on how many colors you're using). Mix in food coloring, 1 to 2 drops at a time, until desired color is reached for each bowl. Grease and flour two round 9-inch cake pans. Pour half of one color in the bottom of each pan, tilting the pan so it covers the bottom. Pour half of the second color in each pan until evenly spread (Note: don't worry about completely covering the first layer - the less perfect the more fun and creative it looks!). Continue with the rest of the colors until both pans are evenly coated. Cook according to cake mix directions. Allow the cake to cool and then gently shake the cake out of the pans onto a flat surface.

While the cake is cooling, make the frosting by creaming together the cream cheese, butter and vanilla. Mix in 4 cups of powdered sugar and add about 1/4 cup milk and blend until combined. Continue to add powdered sugar and milk until desired frosting consistency is reached.

Layer the two cakes together using frosting between the layers. Frost the outside of the cake completely and, if desired, top with matching sprinkles.

Note: Any white/yellow cake mix can be used with any combination of frosting.