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The recipe at the bottom is accurate, but this made for a really REALLY small cake, and there was not nearly enough frosting, especially considering its lightness. The Rainbowing Measure the total volume (by my estimate, 64 oz), then divide by 6 and measure into separate bowls.
Though I don’t need to defend my method thanks to the double-dub (WW) aspect, even when I make a “real” cake I usually use box mix because let’s face it: Betty’s been doing it way longer than I have, and has pretty much perfected the art.
I posted about my rainbow cake here, and it got a lot of traffic on over to my livejournal, and everyone wanted the “recipe.” The cool thing is that if you’re making something so distractingly colourful, people will think it’s delicious no matter what. so I’m sure you’ll find a use for this recipe soon. Remember the cake is going to be sliced in the side there, so mixing it around on top isn’t going to make your slices any more psychedelic (trust me, I did the three-dimensional thinking for you already).
This presents me with the option to use an old Weight Watchers trick—the one-point cupcake. And of course, you can use any white cake recipe you’d like. When you’re three colours in, start doing the reverse with the other pan.