Rainbow Cake

Sugar, butter, cream cheese, vegetable shortening (partially hydrogenated soybean and cottonseed oils, mono and diglycerides), eggs, buttermilk, enriched wheat flour, baking soda, food color (blue 1, red 40 and 3, yellow 5 and 6), artificial flavor (citric acid, calcium phosphate, maltodextrin, salt, ascorbic acid, natural and artificial flavors, yellow 5, red 40, artificial color, blue 1, lemon juice solids, yellow 5, red 40 lake, BHA), sprinkles, vanilla extract, salt.

Serves: 12-16. Storage: Refrigerate for up to 7 days. Thawing instructions: Frozen – Leave the wrap on your cake to defrost, and allow 4 hours at room temperature for your cake to thaw. On Dry Ice – Leave wrap on cake to defrost, and allow 8 hours at room temperature for cake to thaw.