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1 package Betty Crocker 1-step white angel food cake mix
1 1/4 cups cold water
1 teaspoon grated lemon peels or orange peel
6 - 8 drops red food coloring
6 - 8 drops yellow food coloring
6 - 8 drops green food coloring
Easy Vanilla Glaze or Vanilla Glaze (see Fabulous Frostings and Glazes chapter)
Candy confetti sprinkles
1/2 tub Betty Crocker Rich & Creamy vanilla ready-to-spread frosting or
1/2 recipe Vanilla Buttercream Frosting (see Fabulous Frostings and Glazes chapter)
12 - 15 square candy fruit chews
1- Move oven rack to lowest position (remove other racks). Heat oven to 350°. Beat cake mix, water and lemon peel in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute.
2- Divide batter evenly among 3 bowls. Gently stir 1 food color into each of the batters. Pour red batter into ungreased angel food cake (tube) pan, 10 x 4 inches. (Do not use bundt cake pan or 9 x 3 1/2-inch angel food pan, or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top.
3- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan.
4- Drizzle Easy Vanilla Glaze over cake. Sprinkle with confetti. Place frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature.
High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for angel food pan.
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