Rainbow Kool Aid Sweet Tart Cake Recipes

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RAINBOW KOOL-AID SWEET-TART CAKE



Rainbow KOOL-AID Sweet-Tart Cake image

Say yes to your sweet tooth today and bake up our recipe for Rainbow KOOL-AID Sweet-Tart Cake. It's full of colors and tasty, sweet flavors!

Provided by My Food and Family

Categories     Home

Time 4h50m

Yield 2 cakes, 12 servings each

Number Of Ingredients 8

2 pkg. (2-layer size each) white cake mix es, divided
1 pkt. (0.13 oz.) KOOL-AID Cherry Flavor Unsweetened Drink Mix
1 pkt. (0.13 oz.) KOOL-AID Orange Flavor Unsweetened Drink Mix
1 pkt. (0.13 oz.) KOOL-AID Lemon-Lime Flavor Unsweetened Drink Mix
1 pkt. (0.13 oz.) KOOL-AID Grape Flavor Unsweetened Drink Mix
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Heat oven to 350ºF.
  • Spray 2 (9-inch) round pans with cooking spray; cover bottoms with parchment. Prepare cake batter from 1 pkg. cake mix as directed on package. Pour half the batter into each of 2 medium bowls. Add dry cherry drink mix to batter in one bowl; mix well. Stir dry orange drink mix into remaining batter. Pour into prepared pans.
  • Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min.; remove to wire racks. Cool completely. Cut cakes in half horizontally to form 2 layers of each color cake.
  • Repeat with remaining cake mix and dry drink mixes, washing pans between uses.
  • Mix sour cream and sugar in large bowl until blended; gently stir in COOL WHIP. Stack one layer of each color cake on 2 plates, spreading 1/3 cup COOL WHIP mixture onto each cake before covering with next layer. Frost top and side of cakes with remaining COOL WHIP mixture. Refrigerate 2 hours.

Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 39 g, Fiber 0 g, Sugar 24 g, Protein 3 g

RAINBOW CAKE



Rainbow Cake image

This colorful layer cake from "Whisk Kid" blogger Kaitlin Flannery is ideal for a child's birthday party, or any time you want to make a big impression.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch-round six-layer cake

Number Of Ingredients 11

Vegetable shortening
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
2 1/3 cups sugar
5 large egg whites, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups milk, room temperature
Red, orange, yellow, green, blue, and purple gel food coloring
Lemony Swiss Meringue Buttercream Frosting

Steps:

  • Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
  • In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
  • Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
  • Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
  • Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
  • Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
  • Using an offset spatula, cover cake again with remaining frosting.

COUNTY FAIR STYLE KOOL-AID® DROP DOUGHNUTS



County Fair Style Kool-Aid® Drop Doughnuts image

I tried 'Chicken Charlie's Deep Fried Kool-Aid®' at the San Diego County Fair. They were very good so I started to search on a way to recreate them. I searched for drop doughnut recipes and took one of those and adapted it. This is a very close version of the one I had at the fair in looks and taste. The fair's version was cherry-flavored, but you could use any flavor you like.

Provided by BHYLER

Categories     Bread     Quick Bread Recipes

Time 30m

Yield 50

Number Of Ingredients 12

2 quarts vegetable oil for frying
3 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
½ teaspoon salt
½ (.13 ounce) envelope unsweetened soft drink mix, any flavor (such as KOOL-AID®)
1 cup milk
2 eggs
3 tablespoons melted butter
1 teaspoon vanilla extract
1 cup white sugar
½ (.13 ounce) envelope unsweetened soft drink mix, any flavor (such as KOOL-AID®)

Steps:

  • Heat oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C). Mix 3 cups flour, 1 cup sugar, the baking powder, salt, and 1/2 packet of the soft drink mix together in a large bowl.
  • Whisk the milk, eggs, butter, and vanilla extract together in a separate large bowl until blended; slowly stir in the flour mixture until entirely incorporated in a batter the consistency of a thick pancake batter.
  • Drop the batter by large spoonfuls, about 2 teaspoons in size, into the preheated oil; fry until deep golden brown on all sides, 2 to 3 minutes. Remove to drain on a platter lined with paper towels.
  • Mix together 1 cup sugar with the remaining 1/2 packet of soft drink mix in a flat-bottomed dish. Roll the drained donuts in the sugar mixture while still hot. Set aside on a fresh set of paper towels to cool slightly; serve warm.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 14.1 g, Cholesterol 9.7 mg, Fat 4.6 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 63.1 mg, Sugar 8.3 g

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