Rainbow Angel Food Cake Recipe

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Rainbow Angel Food Cake
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Ingredients:

  • 1 (18 oz) package angel food cake mix
  • 2 drops red food coloring
  • 2 drops yellow food coloring
  • 1/4 tsp lemon extract
  • 2 drops green food coloring
  • 1/4 tsp peppermint extract
  • 1 1/2 cups sugar
  • 1/3 cup water
  • 1 tbsp corn syrup
  • 2 drops red food coloring
  • 2 drops yellow food coloring
  • 2 drops green food coloring

Directions:

  1. Mix cake as directed on package.
  2. Divide evenly between 3 bowls.
  3. Fold red coloring into one, yellow and lemon into another and green and peppermint into the third.
  4. Layer the 3 batters into an ungreased 10 inch tube pan.
  5. Bake and cool as directed.
  6. While cake cools prepare frosting.
  7. Combine all ingredients except colors and vanilla in top of a double boiler.
  8. Beat with beater until blended.
  9. Place over boiling water, beat constantly until mixture forms peaks.
  10. Remove from water and add vanilla extract.
  11. Beat until cool and thick enough to spread.
  12. Divide into 3 bowls.
  13. Add red to one, yellow to one and green to the last, blending to color.
  14. Frost cooled cake in a rainbow pattern.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 55.26 Kcal (231 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 16.29mg 1%
Potassium 9.71mg 0%
Total Carbs 13.46g 4%
Sugars 12.84g 51%
Protein 0.54g 1%
Calcium 2.2mg 0%
Amount Per 100 g
Calories 233.91 Kcal (979 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 68.96mg 1%
Potassium 41.11mg 0%
Total Carbs 56.98g 4%
Sugars 54.34g 51%
Protein 2.3g 1%
Calcium 9.3mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.1
    Points
  • 2
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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