Blue Ombre Cake
2 1/2 cups water
8 large egg whites
Blue and red food color
HEAT oven to 350°F. Coat 4 (9-inch) round cake pans with no-stick cooking spray. Beat cake mixes, water, oil and eggs whites with electric mixer on medium speed in large bowl 2 minutes.
DIVIDE batter evenly into 4 small bowls. Tint one portion with 25 drops blue food color and 3 drops red food color. Tint second with 12 drops blue. Tint third with 5 drops blue. Tint fourth portion with 1 drop blue. Spread each batter into a prepared pan.
BAKE 30 to 34 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove to wire rack to cool completely. Level cakes using a serrated knife.
ASSEMBLE cake layers, darkest to lightest, spreading 1/2 cup frosting between each layer. Frost top and sides of cake with remaining frosting. Smooth frosting with cake comb*, if desired.
Serving Size (1 slice, 1/16 of cake), Calories 700 (Calories from Fat 260), Total Fat 30g (Saturated Fat 7g, Trans Fat 5g), Cholesterol 15mg, Sodium 580mg, Total Carbohydrate 107g (Dietary Fiber 1g, Sugars 84g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.