Grandmothers Rainbow Layer Cake


Grandmothers Rainbow Layer Cake




8 ounces white baking chocolate, chopped

2 1/4 cups all purpose flour

2 1/4 teaspoons baking powder

1/4 teaspoon salt

10 Tablespoons butter, at room temperature

1 1/3 cups granulated sugar

4 eggs

1 1/2 teaspoons vanilla

1 1/4 cups milk

Food colorings (yellow,light green, red, dark green, orange)

Creamy Butter Frosting

2/3 cup butter

1/2 teaspoon salt

1 teaspoon vanilla extract

7 cups confectioners sugar, sifted

4 to 8 tablespoons milk or light cream, or enough to make smooth and spreadable



Preheat oven to 350 degrees F.

Grease the bottoms of five 8-inch round cake pans.

Line bottoms of pans with parchment paper, grease and lightly flour pans. Set aside.

If you do not have five cake pans, then you will need to bake the cake layers in batches.

In a medium saucepan, cook and stir the 8 ounces white chocolate over low heat until melted.

In a medium sized mixing bowl, combine flour, baking powder, and salt, set aside.

In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the granulated sugar, beating until combined.

Add eggs one at a time, beating after each addition. Beat in the 1 1/2 teaspoons vanilla.

Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.

Beat in melted white chocolate just until combined. Once the cake batter is mixed, divide the batter into 5 bowls.

Add food coloring to each bowl of batter. We used yellow, light green, red, dark green and orange for this cake, but you can use any colors you would like.

Spread batter in the prepared cake pans.

Bake about 20 minutes or until a toothpick inserted in the centers comes out clean.

Cool cake layers in pans on wire racks for 10 minutes.

Remove layers from pans. Peel off parchment paper. Cool completely on wire racks.

*Note If you are cooking in batches, just wash your cake pans, reline with parchment paper, grease and sprinkle flour, then proceed with next batch of cakes.


Cream butter, salt, and vanilla, beating with an electric mixer until light and fluffy. Add the confectioners sugar gradually, beating after each addition.

Add 3 tablespoons milk or light cream, beating until smooth. Beat in more milk until desired spreading consistency is reached and the frosting is spreadable.

Makes about 4 2/3 cups of frosting, enough to frost tops and sides of the Four – 8 inch layer cakes.


Use about 3/4 cup of frosting in between layers.

To assemble, put one layer (top up) on cake plate. Spread about 3/4 cup of the frosting on top.

Place another layer on top (bottom side up), spread 3/4 cup of frosting on top.

Place the third layer and spread 3/4 cup of frosting.

Place the fourth layer and 3/4 cup frosting.

Place final layer of cake and frost the entire cake sides and top.

It is easiest to spread a thin layer on cake first, then frost again, using a spatula to spread on the remainder of the frosting.

Add garnish if you like.

Original Rainbow Layer Cake Recipe Recipe found at Grandmothers Kitchen Recipes.

Apple Walnut Cheesecake


Apple Walnut Cheesecake

Apple Walnut Cheesecake is a WONDERFULLY tasting, cinnamon laced cheesecake with the tartness of apples and the savory flavor of walnut. A very rich, indulgent dessert!


  • 1 graham cracker pie crust (homemade or store-bought)
  • 2 pkg cream cheese (16 oz)
  • 1 can sweetened condensed milk (14 oz)
  • 3 whole eggs
  • 2 tsp lemon zest
  • 2 small apples, peeled, cored and sliced thin
  • 1 Tbsp lemon juice
  • 2 Tbsp sugar
  • 1 tsp ground cinnamon
  • 1/3 cup chopped walnuts


  1. Preheat oven to 375 degrees F
  2. In a food processor cream the cheese and condensed milk. Add the eggs, one at a time, and the lemon zest. Pour into the pie crust.
  3. Toss the apple slices with the lemon juice, sugar, cinnamon and walnuts. Spoon the apple mixture over the cheesecake batter.
  4. Place pie in a pan large enough to hold water half way up the side of the pie plate.
  5. Bake for 60 minutes or until top is just starting to crack and looks dry.
  6. Remove to a rack and cool for 30 minutes then refrigerate 5 or 6 hours or overnight before serving.


This recipe belongs to my friend Chef Ron Lock. Please visit him here to see more of his fabulous recipes.

Easy Pumpkin Fudge



Easy Pumpkin Fudge

Melt in your mouth sweet pumpkin pie taste!


  • 2 tablespoons butter
  • 2 1/2 cups white sugar
  • 2/3 cup evaporated milk
  • 1 cup white chocolate chips
  • 7 ounces marshmallow creme
  • 3/4 cup canned pumpkin (100% pumpkin, NOT pumpkin pie filling)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract


  1. Line a 9×9 inch pan with aluminum foil.
  2. Heat milk and sugar in a large saucepan over medium heat. Bring to a boil, stirring occasionally. Do not use a metal spoon to stir.
  3. Mix in pumpkin and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for about 17- 18 minutes.
  4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.



Ty Chef Ron Lock

Dr Pepper Chocolate Cake



Dr Pepper Chocolate Cake



For The Dr Pepper Chocolate Cake:

  • 1.5 cups Dr. Pepper soda
  • 1/2 cups vegetable oil
  • 1 stick butter, salted
  • 4 T. cocoa powder
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 2 whole eggs
  • 1/2 cups buttermilk


For The Frosting: Optional

  • 1 stick butter, salted
  • 4 T. cocoa powder
  • 8 T. milk
  • 4 cups Confectioner’s sugar




  1. Preheat oven to 350 degrees F.
  2. Grease a 13×9″ baking dish.
  3. Combine Dr. Pepper, oil, butter and cocoa powder in a saucepan over medium heat, just until it starts to simmer. Turn off heat.
  4. Mix together the sugar, flour and baking powder; add to the butter mixture and mix well, but don’t over beat.
  5. In another bowl lightly beat the eggs and buttermilk; add to the saucepan and combine batter well.
  6. Pour into prepared baking dish and bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Be careful not to over bake!
  7. Frosting directions: In a saucepan combine the butter, cocoa powder, and milk over medium heat, stirring occasionally until melted and smooth. Add in the powdered sugar, a little at a time, combing after each addition until smooth.
  8. Pour over the warm Dr Pepper Chocolate Cake. You can also use fresh Whipped Cream instead of frosting if you prefer.


This recipe is from my buddy Chef Ron Lock Check out more of his awesome recipes.

Rainbow Cake Recipe


Rainbow Cake Recipe

Your whole family will love this and what a way to brighten their day!

Like this recipe? Click Here to see more from pillsbury


  • Crisco® Original No-Stick Cooking Spray
  • 1 package Pillsbury® Funfetti® Bold Purple Cupcake & Cake Mix
  • 1 package Pillsbury® Funfetti® Aqua Blue Cupcake & Cake Mix
  • 1 package Pillsbury® Funfetti® Vibrant Green Cupcake & Cake Mix
  • 1 package Pillsbury® Funfetti® Neon Yellow Cupcake & Cake Mix
  • 1 package Pillsbury® Funfetti® Orange All Star™ Cupcake & Cake Mix
  • 1 package Pillsbury® Funfetti® Radiant Red Cupcake & Cake Mix
  • 4 cups water, divided
  • 1 1/2 cups Crisco® Pure Vegetable Oil, divided
  • 12 large egg whites, divided
  • 3 containers Pillsbury® Creamy Supreme® Classic White Frosting
  • OR 3 containers Pillsbury® Creamy Supreme® Vanilla Flavored Frosting, divided
  • RecipeImage
  • HEAT oven to 350°F. Coat 1 (8-inch) round baking pan with no-stick cooking spray. Dust with flour. Line 5 muffin cups with paper baking cups.
  • PREPARE purple cake mix according to package directions using 2/3 cup water, 1/4 cup oil and 2 egg whites. Spread 1 1/4 cups cake batter in prepared pan. Divide remaining batter into 5 prepared muffin cups.
  • BAKE cake layer 15 to 17 minutes and cupcakes 19 to 23 minutes or until toothpick inserted in centers comes out clean. Cool according to package directions.
  • REPEAT with remaining cake mixes, water, oil and egg whites to prepare blue, green, yellow, orange and red cake layers and cupcakes. Cool completely.
  • LEVEL top of purple cake layer with serrated knife. Place on serving plate, cut side down. Spread with 2/3 cup frosting. Repeat with blue, green, yellow, orange and red cake layers, stacking each cake layer on top of preceding layer and ending with frosting on top of cake. Decorate cake as desired. Freeze cupcakes for later use or frost with additional frosting and decorate as desired.