Rainbow Kool Aid Sweet Tart Cake Food
RAINBOW KOOL-AID CUPCAKES
Bite into these colorful Rainbow KOOL-AID Cupcakes for a burst of flavor. Make these KOOL-Aid cupcakes for the kids or invite them to help you bake these fun treats. You'll be in for a surprise when you take a bite.
Provided by My Food and Family
Categories Recipes
Time 1h16m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1/4 cup (4 Tbsp.) dry drink mix into batter before spooning into prepared muffin cups. Cool in pans 10 min. Remove to wire racks; cool completely.
- Mix remaining drink mix with frosting in medium bowl until blended. Gently stir in COOL WHIP. Spread onto cupcakes.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 32 g, Fiber 0 g, Sugar 24 g, Protein 1 g
RAINBOW KOOL-AID SWEET-TART CAKE
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
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
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