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

Ingredients

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