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    Rainbow Angel Cake

    Source of Recipe

    Betty Crocker

    List of Ingredients

    1 package angel food cake mix -- 1-step type
    1 teaspoon grated lemon peel -- or orange peel
    1 1/4 cups cold water
    red food coloring -- 6 to 8 drops
    yellowfood coloring -- 6 to 8 drops
    green food coloring -- 6 to 8 drops
    Citrus Glaze
    2/3 cup powdered sugar
    2 tablespoons margarine -- melted
    1 tablespoon lemon juice -- or orange juice, up to 2 tablespoons total
    confetti sprinkles

    Cake: Move rack to lowest position in oven. Preheat oven to 350 degrees F.

    In a large mixing bowl, beat cake mix, lemon peel and cold water on low speed 30 seconds then on medium speed for 1 minute.

    Divide batter among three bowls. Add each individual food coloring to each bowl.

    Spoon red colored batter into a 10-inch angel food pan. Spoon yellow food colored batter into the pan. Finish with the green colored batter.

    Bake 37 to 47 minutes or until the top is a dark golden brown.

    Immediately turn upside down to cool. When cake has cooled, drizzle with glaze.

    Citrus Glaze: Mix powdered sugar and margarine. Stir in 1 tablespoon lemon juice. Stir in additional juice, until desired glazing consistency, and then drizzle over cake.

    Decorate cake with confetti sprinkles, if desired.

    Serves 12.





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