Bold Pink & Purple Ombre Cake
2 1/2 cups water
8 large egg whites
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 for 2 minutes. Divide batter evenly into prepared pans.
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.
PLACE one cake layer on serving plate. Frost top with 1/2 cup purple frosting. Add second cake layer. Frost top with 1/2 cup pink frosting. Add third cake layer. Frost top with 1/2 cup white frosting. Add fourth cake layer. Frost lower third of cake with 1 cup purple frosting, middle third with 1 cup pink frosting and top third with remaining white frosting. Smooth frosting with cake comb* to blend colors.
PLACE remaining purple and pink frosting in separate decorating bags fitted with star tips. Pipe frosting around edges of cake, as desired. Sprinkle with candy bits and sparkling sugar from frosting.
Serving Size (1 slice, 1/16 of cake), Calories 240 (Calories from Fat 240), Total Fat 27g (Saturated Fat 7g, Trans Fat 4g), Cholesterol 5mg, Sodium 560mg, Total Carbohydrate 102g (Dietary Fiber 1g, Sugars 79g), 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.