Ingredients

The following ingredients have 4 Servings
  • 6 eggs
  • 1 box (16.25 oz) Betty Crocker™ Super Moist™ White Cake Mix
  • 1/4 cup sour cream
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 1/2 teaspoon each red, orange, yellow, green, blue and purple Betty Crocker™ gel food color
  • 1/2 cup powdered sugar
  • 1 container Betty Crocker™ Rich & Creamy rainbow chip frosting
  • 1 1/2 cups frozen whipped topping, thawed
  • 2 packages (2.2 oz each) Betty Crocker™ Candy Shop decors rainbow chips, if desired

Instruction

  • Heat oven to 350°F. Line two 15x10x1-inch pans with cooking parchment paper.
  • In large bowl, beat eggs with electric mixer on high speed until thick and lemon-colored, about 6 minutes. Add cake mix, sour cream, water and oil. Beat on low speed 30 seconds, then on medium speed 1 minute.
  • Divide batter into 6 small bowls, about 3/4 cup batter per bowl. Add red, orange, yellow, green, blue and purple gel food colors, one to each bowl; mix. Pour each colored batter into a decorating bag or resealable food-storage plastic bag, and cut one corner off each bag. For better control with cake batter, be sure to cut small opening on end of each resealable bag.
  • Starting with purple batter, carefully squeeze a thin diagonal line of colored batter onto each pan; repeating with blue, green, yellow, orange and red to make a rainbow-striped pattern. Continue until all batter has been used and pans are equally filled. It's ok to leave small spaces in between colors, as batter will fill in during baking.
  • Bake 8 to 10 minutes or until top springs back when touched. Meanwhile, sprinkle powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one on to each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Allow cakes to cool 30 minutes.
  • In medium bowl, mix frosting and whipped topping. Mix in Betty Crocker™ Candy Shop decors rainbow chips, if desired.
  • Carefully unroll cakes; spread half of the filling over each cake. Roll cakes up into logs; refrigerate at least 1 hour before serving.
  • Cut into slices to serve. Store covered in refrigerator.