Color Vision Cake

This recipe appeared in a story for the 50th anniversary of boxed cake mixes. The Color Vision Cake, developed by the Betty Crocker kitchens, uses the fruit gelatin powder of your choice to create a vibrant color and flavor.

Ingredients

Cake

• 1 (18.25 ounce) package pudding-included white cake mix*
• 3 tablespoons dry gelatine powder from small box fruit-flavored gelatin; reserve remaining powder

Frosting

• Reserved gelatine powder
• 1/3 cup butter, melted
• 3 tablespoons evaporated milk, or more as needed
• 3 1/2 cups confectioners' sugar

Instructions

1. Heat oven to 350 degrees F. Grease and flour** 2 (8- or 9-inch) round pans, or use cooking spray.

Cake

1. Prepare cake mix as directed on package, except add the 3 tablespoons of dry gelatine with the water. (Reserve remaining gelatine for frosting.)
2. Divide batter between pans. Bake and cool as directed on package.

Frosting

1. Beat reserved gelatine, butter and evaporated milk in medium bowl on low speed 1 minute, scraping bowl constantly.
2. Gradually beat in confectioners' sugar until smooth. If necessary, stir in additional evaporated milk, 1/2 teaspoon at a time, until spreadable.
3. Fill layers and frost side and top of cooled cake with frosting.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!