RAINBOW TIE-DYED CHRISTMAS CAKE

RAINBOW TIE-DYED CHRISTMAS CAKE
1 box white cake mix
Water, vegetable oil and eggs, called for on cake mix box
Red food coloring
Green food coloring
1 (12 oz) can White Frosting
Red and Green colored sprinkles (optional)

Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batter as directed on box.
Pour 1/2 of the batter into a bowl then divide the other half equally into two other bowls. You will be left with 3 bowls of batter. Add some red food coloring to one of the smaller bowls of batter and mix well. Add some green food coloring to the other smaller bowl and mix well.

Pour the bowl containing 1/2 of the white cake batter into the bottom of the greased pan. Carefully pour the red batter over the white batter. Then carefully pour the green batter over the red batter.

Then pour the rest of the white batter over everything. DO NOT MIX the colors with a spoon just let then fall over the other colors in a ring wherever it lays.
Bake as directed on box or until toothpick inserted in center comes out clean. Cool 3-5 minutes. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.

Once cake is cool, equally divide the frosting into 2 bowls. Microwave the white frosting for about 5-10 seconds on high mix well with a spoon until it is smooth enough to drizzle over the cake.
With a spoon, drizzle the white frosting back and forth around the whole ring in a striping pattern until you use all the frosting. Then microwave the other bowl. Before drizzling over cake, mix in a few drops of green food coloring. Then drizzle over the cake, scattering back and forth in the same type of striping pattern. Set cake aside to dry, then serve.

When you add the batter to the tube pan, do not mix with a spoon. Just pour it in so the colors don’t mix but rather, just rest on top of each other in the pan.

A nonstick tube pan makes removing the cake so much easier.