Rainbow Cake
| Yield: | 14 Servings |
| Categories: | Cakes, Low-Fat |
| Cake | ||
| 1 1/2 | c | Cake flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/4 | c | 70% buttermilk-vegetable oil spread, at room temperature |
| 1 | c | Granulated sugar |
| 1 | Egg; separated & divided | |
| 1 | ts | Vanilla |
| 1 | Egg white | |
| 2/3 | c | Lowfat buttermilk |
| 1/2 | c | Flaked sweetened coconut |
| Frosting | ||
| 3 | c | Confectioner's sugar |
| 1/4 | c | 70% buttermilk-vegetable oil spread |
| 2 | ts | Vanilla |
| 1/2 | ts | Rum extract |
| 1/4 | ts | Salt |
| 2 | tb | 1% low-fat milk; divided |
| Red; yellow, green and blue food coloring |
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