Rainbow Cake

I got this idea watching a guest chef on a news show a week ago and knew immediately then I'd have to give it a try.  It turns out to be a lot of fun to make (and to slice into).

Yield: 16 servings

Ingredients

• 2 boxes white cake mix, prepared
• Food coloring
• 4 containers (12 oz. each) whipped white frosting
• Ice cream

Directions

1. Prepare the cake mixes according to package directions.  Separate into six event portions
2. Using the food coloring, dye each portion a different color of the rainbow.
3. Line the bottoms of two large baking sheets with parchment paper.  Grease and flour the sides & bottom.
4. Pour the batter into the prepared baking sheets, three colors per sheet.  Pour in a line for each third, and then spread out until they touch.  The boundaries don't have to be perfect.
5. Bake at 300°F for 15-20 minutes, until a toothpick comes out clean.  Cool on a wire rack.
6. Remove the cakes from the baking sheet by inverting onto a wire rack.  Cut each color apart.
7. Frost and stack each layer of the cake in order of the colors of the rainbow.  Square the edges.  (I did a poor job squaring the edges, which is why mine is not level on the top)
8. Turn the cake on its side to make the layers vertical.  Apply a crumb coat to the outside.
9. Apply the final coat of frosting to the outside.  To make the textured surface, gently press a sheet of wax paper onto each side and then pull off.
10. Serve with ice cream.