Rainbow Cake Roll
A bright and colorful rainbow cake roll filled with a whipped rainbow chip frosting filling.
Recipe by Beth Klosterboer
Ingredients
6 eggs
1 White Cake mix
1/4 cup sour cream
1/4 cup water
1/4 cup vegetable oil
1/2 teaspoon each red, orange, yellow, green, blue and purple Betty Crocker™ gel food color
1/2 cup powdered sugar
1 container Betty Crocker™ Rich & Creamy rainbow chip frosting
1 1/2 cups frozen whipped topping, thawed
2 packages (2.2 oz each) Betty Crocker™ Candy Shop decors rainbow chips, if desired
Directions
1 Heat oven to 350ºF. Line two 15x10x1-inch pans with cooking parchment paper.
2 In large bowl, beat eggs with electric mixer on high speed until thick and lemon-colored, about 6 minutes. Add cake mix, sour cream, water and oil. Beat on low speed 30 seconds, then on medium speed 1 minute.
3 Divide batter into 6 small bowls, about 3/4 cup batter per bowl. Add red, orange, yellow, green, blue and purple gel food colors, one to each bowl; mix. Pour each colored batter into a decorating bag or resealable food-storage plastic bag, and cut one corner off each bag. Starting with purple batter, carefully squeeze a thin diagonal line of colored batter onto each pan; repeating with blue, green, yellow, orange and red to make a rainbow-striped pattern. Continue until all batter has been used and pans are equally filled.
4 Bake 8 to 10 minutes or until top springs back when touched. Meanwhile, sprinkle powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one on to each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Allow cakes to cool 30 minutes.
5 In medium bowl, mix frosting and whipped topping. Mix in decors.
6 Carefully unroll cakes; spread half of the filling over each cake. Roll cakes up into logs; refrigerate at least 1 hour before serving. Cut into slices to serve. Store covered in refrigerator.
