I wonder why they stopped making these. I would think that in the modern era, the DIY flavor kit would be a big success....if they updated the flavors of course. I can't imagine anyone ever wanting ot eat a wintergreen cake. Bleah! But spice, lemon and peppermint could be good.
I've seen worse, at least in recipe form: some years ago I ran across a recipe for an absolute monstrosity of a polychrome cake that involved taking an ordinary cake-batter recipe and dividing into five bowls. Dye four of them red, yellow, green, and blue, and put a substantial quantity of melted chocolate into the fifth. Pour the five batters, by spoonfuls, into cake pans and bake as directed. Put the layers together with whipped cream between them -- which you've dyed purple -- and then frost with ordinary buttercream dyed with BLACK paste coloring to a dark "metallic looking" gray. Even the person who wrote it up described this as "an absolute Frankenstein of a cake".
Ha, I've made rainbow cake before. I think we just frosted it normal-like, though, and I don't mind a bit of food coloring now and then so long as I'm not eating fistfuls of it. Plus, it was cute!
The whiteness of the plain mix frightens me. What's in that? Nothing natural, surely. The lemon and spice would at least look appealing if they didn't have that white stuff all over them.
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Date: 2010-08-29 02:23 am (UTC)Also... gross.
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Date: 2010-08-29 05:23 am (UTC)OMG RACIST!
;-)
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Date: 2010-08-29 03:20 pm (UTC)(BTW, does anyone know when the Aunt Jemima name stopped being used for cake mixes and became solely associated with pancakes, waffles and syrup?)
And no, I'm not going to comment about "Aunt Jemima's gayest triumph." What the lady does away from the kitchen is her own business.
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Date: 2010-08-29 06:42 pm (UTC)Seriously, though, this is an amusingly cool idea.
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