Rainbow Birthday Cake

This cake is similar to cupcakes I made for Jordan's birthday last year although the recipe didn't turn out quite like I expected. The colors in the cupcakes were supposed to sit in top of each other instead the cupcakes looked more like tie-die. They were very beautiful though, I think even more so then if the colors had been stacked one on top of another and they were DELICIOUS. This recipe for rainbow cake has fruit in it and it seems like it would be a lot of work and very messy but you can see by the picture the results would be well worth it.

Double batch of boxed white cake mix -2 boxes (or homemade batches if you prefer minus the egg, water, oil below)6 eggs
1 c. water
2/3 c. vegetable oil
Zest of 1 orange + 2 T. juice
Zest of 1 lemon + 2 T. juice
Zest of 1 lime + 2 T. juice
1/2 c. fresh or frozen raspberries, mashed
1/2 c. fresh or frozen blueberries, mashed
1/2 c. fresh or frozen blackberries, mashed
Wilton's gel icing colors in red, orange, yellow, green, blue and purple

6 bowls
6 disposable round 8" foil cake pans (square pans would be fun too, check the $1 store!)

Make the batter for the cake as directed using the eggs, water and oil. Scoop 1 Cup of cake batter in each of the 6 bowls.

In the first bowl, mix raspberries and 1/4 tsp. red coloring in the batter.
In the second bowl, mix orange zest and juice, and 1/2 tsp. orange coloring.
In the third bowl, mix lemon zest and juice and 1/4 tsp. yellow coloring.
In the fourth bowl, mix lime zest and juice and 1/4 tsp. green coloring.
In the fifth bowl, mix blueberries and 1/4 tsp. blue coloring.
In the sixth bowl, mix blackberries and 1/4 tsp. purple coloring.

Prepare six 8 inch cake pans by greasing and flouring each generously. Using a spatula, spoon and spread each color of batter into its own cake pan. Bake in an oven, preheated to 350 degrees for 17-20 minutes, or until tops spring back when touched lightly. Allow to cool completely. Frost.


Cream Cheese Icing (For this cake, I doubled it -to the right)
1/2 c. butter (softened) -1C.
8 oz. pkg cream cheese (softened) -16 oz.
4 c. (1 lb) confectioner's sugar -8 C. (2 lb)
1 tsp Vanilla or lemon extract

Cream butter and cream cheese until smooth. Add sugar and extract. Beat on high speed until smooth, light and fluffy. Frost cake.