Rainbow Cake

Ingredients:
2 boxes white cake mix
2-12 oz cans clear soda: ginger ale and/or sprite
gel food coloring (6 colors)
16 oz whipped topping
2 small boxes instant pudding mix

Pour 2-12 oz cans of soda into the two boxes of cake mix. No eggs, no oil, no water, no sweat. Blend until batter is smooth.

Divide batter evenly into six smaller bowls (about 1½ cups each), and add one color of gel to each bowl. The gel colors are much bolder than liquid food coloring.

Stir each color until it's completely blended into the batter.

Grease and dust, with flour, two 9-inch cake pans. Drop the colors, one by one, into the middle of one  pan on top of each other. The first color you drop into the pan, use about 2/3 of the mix of that color, and then decrease each color as you go, otherwise, the top (last) color will really dominate. When you're done with the first pan, do the reverse colors in the second pan so everything will come out even. 

Follow baking directions on the box. Check it when the box says to, but usually, it will need an extra 5 or 10 minutes because of the density of this soda method. Just keep baking, checking back every 5 minutes or so until a toothpick to the center comes out clean. Let the cake cool completely before moving to a wire rack.

 

While the cake cools, make the Frosting. Combine the 2 boxes of pudding mix with the thawed whipped topping (Cool Whip). The frosting may be a little challenging to spread, so, put little globs of frosting all over, then smooth it out.

 

This rainbow technique also works well for cupcakes, and if you want, you can use the regular directions on the cake mix instead of the soda recipe.

via omnomicon