Tie-Dyed Angel Food Cake

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   ["Move the oven rack to the lowest position. Heat the oven to 350 degrees. (Do not grease or flour your tube pan and do not substitute a fluted Bundt pan).", "In a large bowl, beat the cake mix, water, and lemon/orange peel on low for 30 seconds and medium for 1 minute.", "Divide the batter evenly among three small bowls.", "Gently fold in 6-8 drops of food coloring in each, being careful not to deflate mix.", "Layer the batters in a 10-inch tube pan (anything smaller will overflow).", "Using the end of a wooden spoon, poke a few holes around the cake to ""tie-dye"" it. (The best way I found to do this is to stick the spoon handle straight down and pull it straight up.).", "Bake 37-47 minutes or until the top is golden brown and the cracks feel dry.", "Don't underbake.", "Immediately turn the pan upside down on a bottle (something glass, like a soy sauce bottle or a wine bottle) to cool.", "Leave to cool for 2 hours.", "Run a knife around the edges to release and place on the serving platter.", "Spoon 1/2 the frosting into a microwavable bowl and microwave for about 15 seconds or until frosting can be drizzled.", "Drizzle over cake.", "Place remaining frosting in a sandwich baggie and snip just enough of the corner (or use a writing tip) to make a VERY VERY thin line.", "Pipe a ribbon and bow on each candy square to look like a present.", "Arrange on top of the cake.", "Store loosely covered at room temperature."]

* Per serving · 4 servings · Values may vary.