Storm the Cassoulet

Purple Ombre Layer Cake

on April 16, 2013

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Ingredients:

Cake:
2 boxes white cake mix
water, vegetable oil and egg whites called for on cake mix boxes
purple neon gel food color

Frosting:

1 1/2 cups sugar
2/3 cup water
3 egg whites, room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla

Method:

Heat oven to 350°F. Generously spray four 8- or 9-inch round cake pans with baking spray with flour.
Make cake batter as directed on boxes. Divide batter equally among 4 bowls. Add food color to make 4 different shades of the same color. Pour batter into pans.

Bake and cool as directed on box for 8- or 9-inch rounds.

In 2-quart saucepan, heat sugar and water to boiling. Cook to 245°F on candy thermometer.

Meanwhile, in large bowl, beat eggs whites, cream of tartar and salt with electric mixer on high speed until peaks form.

Reduce speed to low; slowly pour sugar syrup into egg whites. Increase speed to high; beat about 7 minutes or until sides of bowl are cool to the touch. Beat in vanilla.

Spread 1 tablespoon frosting on cake plate to act as glue. Place 1 cake layer on plate. Spread with thin layer of frosting. Repeat to use all layers. Frost cake completely with remaining frosting.

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