Rainbow cake

14 Servings

Ingredients

Quantity Ingredient
---Cake---
1½ cup Cake flour
1 teaspoon Baking powder
1 teaspoon Baking soda
¼ teaspoon Salt
¼ cup 70% buttermilk-vegetable oil spread, at room temperature
1 cup Granulated sugar
1 Egg; separated & divided
1 teaspoon Vanilla
1 Egg white
⅔ cup Lowfat buttermilk
½ cup Flaked sweetened coconut -Frosting---
3 cups Confectioner's sugar
¼ cup 70% buttermilk-vegetable oil spread
2 teaspoons Vanilla
½ teaspoon Rum extract
¼ teaspoon Salt
2 tablespoons 1% low-fat milk; divided
Red; yellow, green and blue food coloring

Directions

Preheat oven to 350°F. Coat 9" springform pan with nonstick spray. In bowl mix flour, baking powder, baking soda and salt. In another bowl with mixer at medium speed beat vegetable oil spread until smooth. Beat in granulated sugar until blended. Beat in egg yolk until light, then vanilla. In another bowl with clean beaters beat both egg whites at medium-high speed until soft peaks form. Alternately fold flour and buttermilk into yolk mixture, beginning and ending with flour. Fold in egg whites and coconut. Pour into prepared pan. Bake 30 minutes or until firm and toothpick inserted into center comes out clean. Cool completely in pan on rack. In bowl mix confectioners' sugar, vegetable oil spread, vanilla and rum extracts and salt. Add 1 tablespoon milk. With mixer at medium speed, beat until smooth.

Stir in 1 tablespoon milk. Place 2 tablespoons frosting in small bowl; tint pink. In another bowl, tint 3 tablespoons frosting yellow. Tine ¼ cup frosting green and remaining frosting light blue. Remove cake from pan. Cut vertically in half through center to make 2 half moons. Using 3" diameter round cutter, cut out half moon from straight side of each cake half to make rainbow shape. Discard cutouts. Spread 2 tablespoons blue across flat top of 1 cake half. Stack other cake half on top and press together. Place on platter. Spread all vertical sides, including cutout side, with blue.

Spread pink in 1" wide strip to form shortest arc of rainbow. Follow with yellow arc, then green.

Makes 14 servings. Per serving: 254 calories; 2 g protein; 7 g fat; 16 mg cholesterol, 46 g carbohydrate, 232 mg sodium.

Your time in the kitchen: 1 hour. Ready to serve in 2 hours, 35 minutes.

Sneak peak at irresistible, guilt-free treats from Richard Simmons' brand-new cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.

Recipe by: Woman's World 11/4/97, Richard Simmons Posted to MC-Recipe Digest V1 #879 by 4paws@... (Shermeyer-Gail) on Nov 01, 1997

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