[CnD] BC Rainbow Cake in a Jar Recipe

Marilyn Pennington m51pennington at gmail.com
Mon Jul 2 20:50:54 EDT 2018


BC Rainbow Cake in a Jar Recipe

 

*	Prep 40 min 
*	Total1 hr 20 min 
*	Servings, 3. 

Pretty ROYGBIV layers blend together in these personal-size mini cakes that
you bake right in the jar. ...

Ingredients

1 box, Betty Crocker Super Moist™ white cake mix  

Water, vegetable oil and egg whites called for on cake mix package  

Betty Crocker™ Food Color Gel Neon Save $ 

Food coloring drops (yellow, red, blue) Save $ 

1container Betty Crocker™ Whipped fluffy white ready-to-spread frosting  

3 wide-mouth glass canning jars (1 pint each)  

Cooking spray Save $ 

Steps

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·  1. Preheat oven to 350°F. Wash canning jars and dry thoroughly. Set lids
and rims aside. Spray inside of each glass jar with a generous amount of
non-stick cooking spray. 

·  2. Make cake batter according to directions on cake mix box. Divide
batter evenly between 5 bowls (there will be slightly under 1 cup of batter
in each bowl). If you have large measuring cups, these work great for making
sure the amounts are even. 

·  3. Add food coloring in the following amounts to each bowl and stir to
blend well. First bowl: 15 drops of neon pink food coloring. Second bowl: 14
drops of regular yellow food coloring. Third bowl: 24 drops of regular green
food coloring. Fourth bowl: 24 drops of regular blue food coloring. Fifth
bowl: 8 drops of regular red + 7 drops of regular blue + 3 drops of neon
purple food coloring. 

·  4. Spoon about 1/4 cup of each color batter into each of the jars,
layering the colors in this order: purple (first), blue, green, yellow, pink
(last). Use a paper towel to wipe any spills or drips from the jars. 

·  5. Place the jars in a glass baking dish. Add 1/4 inch of water to the
bottom of the dish surrounding the jars. Bake for 35-40 minutes. Cake tops
should spring back to the touch when done, but don't bake so long that the
cakes are brown. You can also use a long bamboo skewer to test doneness if
you have one. 

·  6. Allow cakes to cool completely (about one hour) and before frosting
and decorating as desired. 

  

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories

1330

Calories from Fat

530

% Daily Value

Total Fat

59g

91%

Saturated Fat

21g

106%

Trans Fat

0g

 

Cholesterol

0mg

0%

Sodium

1240mg

52%

Potassium

200mg

6%

Total Carbohydrate

189g

63%

Dietary Fiber

1g

7%

Sugars

124g

 

Protein

10g

 

% Daily Value*:

Vitamin A

0%

0%

Vitamin C

0%

0%

Calcium

25%

25%

Iron

15%

15%

Exchanges:

3 Starch; 0 Fruit; 9 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0
Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 11 1/2
Fat; 

Carbohydrate Choice

12 1/2 

*Percent Daily Values are based on a 2,000 calorie diet. 

More About This Recipe 

*	Goodness knows we love a good
<http://www.tablespoon.com/collections/16/02/ways-to-taste-the-rainbow>
rainbow dessert recipe at Tablespoon, and these cute layered mini cakes are
no exception! They look impressive, but they're easier to make than you'd
think. The hardest part is coloring and layering the batter, and that's not
even hard. (Don't you love it when the easy recipes are the most impressive
looking?) We tested this recipe multiple times, and here are the tricks we
picked up for guaranteeing rainbow cake success: • Batter amounts: it's
definitely easiest to divide the batter into five equal batches for
coloring, but we did find the bottom (purple) layer looked thicker than the
others after baking. Basically, every time you pour in a new color, it kind
of sinks to the bottom/center (gravity in action!) and pushes the batter
that was already there up and out. So even though there's the same amount of
each color batter, whatever one you put in first gets distributed up the
sides of the jar more than the others. You may want to try tweaking the
amounts of each color for a perfectly even rainbow, but we dig the tie-dye
effect that naturally occurs when layering the colors. • Bake time: ovens
vary, but we found we needed the full 40 minutes of bake time. You don't
want the cakes to be over-done, but as long as they don't start to brown on
top you should be okay. • Deflate-gate: as the cakes cool they sink in the
jar just a little bit. Don't worry if this happens! It's just moisture
escaping as things cool down, and it's totally okay.

 

 



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