TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	vanilla cake mix	432.33	grams	None
	water	295.735	milliliters	None
	tablespoons mayonnaise	112.0	milliliters	None
	egg whites	4.0		None
	food coloring	20.0	drops	None
	lite whipped topping	340.194	grams	None

vanilla cake mix

Qty: 432.33

Metric: grams

Price: None

water

Qty: 295.735

Metric: milliliters

Price: None

tablespoons mayonnaise

Qty: 112.0

Metric: milliliters

Price: None

egg whites

Qty: 4.0

Metric:

Price: None

food coloring

Qty: 20.0

Metric: drops

Price: None

lite whipped topping

Qty: 340.194

Metric: grams

Price: None

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Instructions

Step 1: Preheat oven to 350 degrees F. Generously grease and flour two (

Ingredients:

• all purpose flour

Equipment:

• oven

Step 2: " round pans, then tap out excess flour. Make cake according to the instructions on the box. TIP: Use my lower calorie cake tip to reduce the fat and calories substantially.

Ingredients:

• all purpose flour

Step 3: Divide the batter into four (

Step 4: bowls. TIP: I used a large cookie scooper to divide the cake batter evenly.

Ingredients:

• cookies

Equipment:

• bowl

Step 5: Add 20 - 25 drops of individual food colorings to each bowl and stir.

Ingredients:

• food color

Equipment:

• bowl

Step 6: Put 1/2 of the first color in the middle of each prepared pan. Shake gently to distribute the batter evenly. Repeat with the other three (

Ingredients:

• shake

Equipment:

• frying pan

Step 7: colors, placing the batter in the middle each time, then shake gently to evenly distribute.

Ingredients:

• shake

Step 8: Bake in a preheated 350 degrees F oven for 25 - 30 minutes. TIP: Use my toothpick tip to insure your cakes are moist and perfectly baked every time. Note: When using low-fat mayonnaise and egg whites the cakes tend to bake a little faster. Mine baked in 25 minutes.

Ingredients:

• light mayonnaise
• egg whites

Equipment:

• toothpicks
• oven

Step 9: Cool in pans for 10 - 15 minutes, then flip them onto a cooling rack. Cool completely before placing on a serving plate and frosting.

Ingredients:

• frosting

Equipment:

• wire rack

Step 10: Put a layer of lite whipped topping on the first cooled cake. You don't need to go all the way to the edge, because the next cake will spread out the topping a little.

Ingredients:

• whipped topping
• spread

Step 11: Place the second cake on and cover the top of the cake with the lite whipped topping, lifting up with the back of a spoon to make soft fluffy peaks. Cover the sides with the lite whipped topping, with the same technique to make soft fluffy peaks again.

Ingredients:

• whipped topping

Step 12: Keep refrigerated until ready to serve.