Fire Cracker Red, White and Blue Cake Betty Crocker - white cake

Method

• Heat oven to 325.
• Generously grease a 12 cup fluted tube cake pan.
• Combine cake mix, water, vegetable oil and egg whites according to cake mix package directions.
• Pour 1 cup of batter into a separate bowl.
• Gradually add red food color a few drops at a time and mix thoroughly until it is a nice, red color.
• Pour 1 cup of batter into a separate bowl.
• Gradually add blue food color a few drops at a time and mix thoroughly until it is a nice, blue color.
• Pour red cake batter into bottom of pan.
• Carefully pour remaining white batter over red batter in pan.
• Carefully pour blue batter over white batter.
• (Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.
• ).
• Bake as directed on box or until toothpick inserted near center comes out clean.
• Remove from oven and cool cake for 5 minutes.
• Meanwhile, place cooling rack over cookie sheet.
• Turn pan upside down so cake winds up on the cooling rack.
• Cool cake completely, about 30 minutes.
• When cake is cool, divide frosting evenly into 3 microwavable bowls.
• Microwave 1 bowl of frosting uncovered on High a few seconds until smooth enough to drizzle over cake.
• With spoon, drizzle all of white frosting back and forth around cake in a striping pattern.
• Repeat microwaving second bowl of frosting until smooth.
• Stir in a few drops blue food color until well blended.
• Drizzle over cake, scattering frosting back and forth.
• Repeat with remaining bowl of frosting and red food color, making sure red, white and blue frostings can be seen on cake.
• Let cake stand at room temperature until frosting is set before serving.