When the most recent "What's Cooking" magazine hit our mail box I immediately pulled the recipe from the back of the magazine for their Rainbow Layer Cake and pinned it to my bulletin board (actual real bulletin board with pins and paper, not the pinterest one) just waiting for a time to make the cake.
Last weekend we were invited to dinner at a long time friends house. He's a chef, she bakes amazing cakes, they suggested we bring desert. Perfect time to put together the cake!
I love that the Kraft recipes are simple and use things that the average family will have at their house. This one used cake mix, jello, cool whip, icing sugar and sour cream - we did have to buy a couple extra colours of Jello as well as the cool whip but we had everything else.
The full recipe is found on the Kraft website and was super easy to follow (check the link above). Here are some things I learned though:
- Four layers is really tall, ours ended up as three layers. Next time I need to sort our how to cut the cakes in half after baking, or bake up smaller cakes (maybe using 1 cake mix and diving it four ways instead of two mixes divided in half)
- Lemon Jello really just makes regular coloured cake. Choose bring colours of jello - blue, green, red, purple would be my recommendations
- Sour cream added an extra tangy-ness to the cake, not sure I loved it. I think next time I will use plain greek yogurt instead.
- Flat cake plate is important! We didn't have one and needed to transfer the cake to my friends cake plate in order to get the full layers out.
Baking on a sunny Sunday morning.
Two of the four layers - next two are in the oven and ready to bake.
First slice is out and the surprise reaction was great!
Our three layer cake!