Wednesday, July 7, 2010

Cake: Part 2

I recently did a post about a colorful rainbow cake that I made for a kids play date. It turned out really cute and it was very tasty too. So, I decided to make it again for a 30th birthday party.
I swapped out the rainbow colors for fourth of July colors (the birthday boy was born on July 4th). 

I needed a bit more red gel coloring, but all in all the cake turned out really nice. Very fun and festive.
You can color the cake batter to fit any occasion or theme. Above is the batter layered and ready for the oven and below is the cake right out of the oven.
I choose a whipped cream cream cheese frosting and fresh fruit in patriotic colors to decorate the cake. The frosting was lightly sweet with a fluffy texture and went really well with the vanilla cake.

Look how cool the inside turned out. Everyone was very impressed by the design and each slice was different.

Moist White Cake

1 (18.25 ounce) package white cake mix
1 (5.9 ounce) package instant vanilla pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Pour batter into a well greased 12 cup bundt pan. *

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

* If you want to color the batter, separate the batter into bowls and stir in desired colors. Then spoon batter into greased bundt pan, layering the batter as you go. Bake as directed above. 

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