Ingredients
Cakes:
6 eggs
1 box Betty Crocker SuperMoist white cake mix
1/2 cup water
1/4 cup oil
Gel food colors (red, blue, green, and yellow)
Filling:
Filling:
1 (12 oz.) tub Whipped White Frosting1
1/4 cups frozen whipped topping, thawed
Directions
Cakes:
Cakes:
- Heat oven to 375ºF (350ºF for dark or non-stick pans.)
- Line bottom of two 10x15-inch pans with non-stick tin foil or parchment paper sprayed with baking spray.
- In a large bowl, beat eggs on medium high speed using an electric mixer for about 6 minutes, until pale yellow and thick. When you lift beater, eggs should fall in a ribbon.
- Add cake mix, water, and oil and beat on low speed for 30 seconds.
- Increase speed to medium and beat for 1 minute.
- Divide batter equally among 3 bowls.
- Use Gel Colors to color one bowl of batter purple, another green, and another yellow. Pour batter into individual disposable pastry bags or large zip-top bags.
- Snip the tips off the bags and begin piping really thin layers of colored stripes at an angle across one pan. Start with a purple stripe, then add yellow, then green. Continue until you fill each pan with stripes.
- Bake for about 10 minutes, until cakes spring back when touched.
- Flip cakes out of their pans, peel off the parchment or foil, flip over onto a clean piece of parchment paper and immediately roll up the cake along with the parchment paper. Tape ends to secure the roll and let it sit at room temperature for 10 minutes, then refrigerate for one hour.
- Mix together the Whipped White Frosting and the whipped topping.
- When the cakes are ready, carefully unroll, peeling the parchment away. Spread half of the frosting over top of each cake, then re-roll.
- Refrigerate until ready to serve, then cut into slices.
