1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
Heat oven to 350ºF.
Spray 2 (9-inch) round pans with cooking spray; cover bottoms with parchment. Prepare cake batter from 1 pkg. cake mix as directed on package. Pour half the batter into each of 2 medium bowls. Add dry cherry drink mix to batter in one bowl; mix well. Stir dry orange drink mix into remaining batter. Pour into prepared pans.
Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min.; remove to wire racks. Cool completely. Cut cakes in half horizontally to form 2 layers of each color cake.
Repeat with remaining cake mix and dry drink mixes, washing pans between uses.
Mix sour cream and sugar in large bowl until blended; gently stir in COOL WHIP. Stack one layer of each color cake on 2 plates, spreading 1/3 cup COOL WHIP mixture onto each cake before covering with next layer. Frost top and side of cakes with remaining COOL WHIP mixture. Refrigerate 2 hours.
Prepare using your favorite colors/flavors of KOOL-AID Unsweetened Drink Mix.
If you have 4 (9-inch) round pans, prepare and bake all the cakes at the same time.
Prepare cakes as directed; cool completely. Tightly wrap each layer in plastic wrap; freeze up to 2 weeks. When ready to serve, thaw cakes at room temperature before preparing COOL WHIP mixture and using to fill and frost cakes.
Not a fan of tart fruit flavors? Stir 2 Tbsp. sugar into batters with each drink mix.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
2 cakes, 12 servings each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.