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mos
Rainbow Cake
2 pkg white cake mixes, divided
3 tbs each raspberry-flavored, orange-flavored, lime-flavored and berry blue-flavored gelatin, divided
2/3 cup sour cream
2/3 cup powdered sugar
8-oz tub frozen whipped topping, thawed
Heat oven to 350º.
Grease and flour 2 (9-inch) round pans. Cover bottoms with parchment. Prepare cake batter from 1 pkg cake mix as directed on package.Pour half into separate bowl. Add dry raspberry gelatin mix batter in one bowl. Mix well.
Stir dry orange gelatin mix into remaining batter. Pour into prepared pans.
Bake 28 to 30 min or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min.Remove from pans to wire racks. Cool completely.
Repeat with remaining cake mix and dry gelatin mixes, washing cake pans between uses.
Mix sour cream and sugar in large bowl until blended. Gently stir in whipped topping.Stack cake layers on plate, spreading 1/3 cup whipped topping mixture onto each cake before covering with next layer. Frost top and side of cake with remaining whipped topping mixture. Refrigerate 2 hours.
Serves 24
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