-
1
Heat oven to 325.
-
2
Generously grease a 12 cup fluted tube cake pan.
-
3
Combine cake mix, water, vegetable oil and egg whites according to cake mix package directions.
-
4
Pour 1 cup of batter into a separate bowl.
-
5
Gradually add red food color a few drops at a time and mix thoroughly until it is a nice, red color.
-
6
Pour 1 cup of batter into a separate bowl.
-
7
Gradually add blue food color a few drops at a time and mix thoroughly until it is a nice, blue color.
-
8
Pour red cake batter into bottom of pan.
-
9
Carefully pour remaining white batter over red batter in pan.
-
10
Carefully pour blue batter over white batter.
-
11
(Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.
-
12
).
-
13
Bake as directed on box or until toothpick inserted near center comes out clean.
-
14
Remove from oven and cool cake for 5 minutes.
-
15
Meanwhile, place cooling rack over cookie sheet.
-
16
Turn pan upside down so cake winds up on the cooling rack.
-
17
Cool cake completely, about 30 minutes.
-
18
When cake is cool, divide frosting evenly into 3 microwavable bowls.
-
19
Microwave 1 bowl of frosting uncovered on High a few seconds until smooth enough to drizzle over cake.
-
20
With spoon, drizzle all of white frosting back and forth around cake in a striping pattern.
-
21
Repeat microwaving second bowl of frosting until smooth.
-
22
Stir in a few drops blue food color until well blended.
-
23
Drizzle over cake, scattering frosting back and forth.
-
24
Repeat with remaining bowl of frosting and red food color, making sure red, white and blue frostings can be seen on cake.
-
25
Let cake stand at room temperature until frosting is set before serving.
