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["Preheat oven to 350u00b0F. Generously grease and flour two 9"" round pans, then tap out excess flour.", "Use the ingredients in this recipe but mix them according to the instructions on the cake box.", "Divide the batter into four bowls. I used a large cookie scoop to divide the cake batter evenly. Add 20-25 drops of one color of food coloring into each bowl and stir (so one bowl will be red, one will be blue, one will be green and one will be yellow).", "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 (3) colors, placing the batter in the middle each time, then shake gently to evenly distribute.", "Bake in a preheated 350u00b0F oven for 25-30 minutes. Note: When using low-fat mayonnaise and egg whites the cakes tend to bake faster. Remove from oven.", "Cool cakes in pans for 10-15 minutes, then flip them out of the pans onto a cooling rack. Cool completely before frosting.", "Put one cake onto your serving platter. Put a layer of lite whipped topping on the first cooled cake. 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."]
