Italian Flag Cake

Italian Flag Cake

All it takes is a box of white cake mix, some food coloring and a few pantry ingredients for this spectacular and easy dessert.

This was the biggest hit at my Night in Italy party last week! Who can imagine that a simple cake mix could be made into something that looked and tasted so wonderful?

Spectacular dessert–little work!

I didn’t even “doctor” the mix–unless adding almond flavoring and tinting half of the batter is doctoring.  One of my guests said it looked like spumoni…and it does!

Tinted blue and red will also turn this into a great 4th of July or Memorial Day picnic dessert.  Of course add any flavoring (or none at all) that you like!

Italian Flag Cake

• 1 box (15.25 oz) white cake mix
• 4 egg whites
• 1/3 cup oil
• 1 1/4 cups water
• 1 tsp almond extract
• 2 tbs toasted slivered almonds
• 1 tub (8 oz) whipped topping
• 10 drops red food coloring
• 10 drops green food coloring

Preheat oven to 350 degrees F.  Spray or grease 2 9x5x3-inch loaf pans.


In a large bowl, beat cake mix, egg whites, oil, water and almond extract.  Place HALF of the batter in a separate bowl.


Tint 1/2 red and the other 1/2 green.  Pour batters into prepared pans.


Bake for 20-25 minutes, or until toothpick inserted in center of each cake comes out clean.  Remove from oven and cool in pans for 10 minutes.  Remove to cool completely on a rack.


Level cake tops (just cut off the “hump” to make a straight surface) so the cake is even.  Ice cake with whipped topping in center and around the outside.  Sprinkle almonds on top. Chill for about 2 hours before serving.


Makes 8-9 servings.

Italian Flag Cake

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