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Steps
1
Preheat oven to 350°F (325°F for dark or non-stick pans.) Grease inside of six 8-inch baking pans. Optional: Line bottoms with parchment paper or non-stick tin foil.
2
Beat the yellow cake mix, 3/4 cup water, 1/2 cup oil, 2 whole eggs and 1 egg white on low speed for 30 seconds, then increase the speed to medium and beat for 2 more minutes.
3
Divide the cake batter into 3 bowls. In one bowl make the yellow layer by adding 1 egg yolk. In another, add carrot juice to make orange, and finally add spinach juice to make the green batter.
4
Beat white cake mix, 3/4 cup water, 1/3 cup oil and 3 egg whites on low speed for 30 seconds, then increase the speed to medium and beat for 2 more minutes.
5
Divide the cake batter into 3 bowls. Add 2 tablespoons beet juice to one bowl to create fuchsia batter. Then add 3 tablespoons blueberry juice to another bowl to make blue. In the final bowl, add 2 tablespoons blackberry juice, plus 1 teaspoon beat juice.
6
Pour batter into baking pans.
7
Bake for 20-24 minutes until a toothpick inserted in center of cake comes out clean. Cool completely.
8
Trim rounded tops off cakes to level, if needed.
9
Place purple cake on a cake round or serving plate. Spread frosting over cake layer, then repeat with blue, green, yellow, orange and fuchsia cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.
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No nutrition information available for this recipe
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