Makes 1 cake.

Ingredients for cake:

• 1 package Angel's Food Cake Mix (any kind)
• 2 tsp Almond extract (optional)
• Blue, Red and Yellow food coloring
• 1 tube pan (Angel's Food Cake pan)

Ingredients for whipped cream:

• 1 cup whipping cream
• 1/4 cup granulated or powdered sugar
• 1/2 tsp vanilla extract
• Metal bowl (if you have one)
• Wire whisk or a hand-held mixer

Preparation for cake:

1. Follow the recipe on the box for the Angel's Food Cake Mix (preheating the oven to the temperature requested on the box).
   
2. Add the 2 tsp Almond extract to the Angel's Food Cake mixture and beat to incorporate.
3. Divide the batter between six (6) bowls.
4. Drip red food coloring (you choose the amount) into three bowls on top of the batter.
   
5. Drip yellow food coloring on one of the bowls with red food coloring and also in two bowls without the red food coloring.
6. Drip blue food coloring in one of the bowls with just the red food coloring, then in one of the bowls with just the yellow food coloring and finally in the remaining bowl.
7. incorporate the food coloring in each bowl.
   
8. First pour the purple batter into the tube pan, then the blue batter right on top. Then add (in order) the green, yellow, orange and red batters to the pan.
   
9. Immediately place the tube pan in the hot oven and wait to take the cake out until the top is browned and the cake springs back when touched. Please do not underbake!
   
10. Immediately turn the tube pan over (upside-down) to cool. If it helps to stabilize the pan, place it over a wine bottle.
11. Completely cool the cake: trust me... This cake does not take good hot!
12. Cutting the cake from the pan: Use a (sharp as possible) serrated knife (or if you are fancy: there are "Angel Food Cake cutting tools" you can buy...) to cut the cake from the outside and inside rim of the pan (we'll deal with the bottom later)
    
13. Detach the bottom of the pan with the cake attached from the outside of the pan.
14. Cut the bottom of the cake from the bottom of the pan.
    
15. Lift your rainbow cake from the pan and onto a serving plate: you are DONE!!! (except for the whipped cream...)
    
16. Serve with whipped topping or whipped cream.

Preparation for whipped cream:

1. Place your metal bowl (if you have one) and your whisk or whisk attachment (egg beaters) in the freezer for at least 20 minutes. This is going to help your whipped cream come out fluffy and perfect.
   
2. Put 1 cup (or less, if desired) whipping cream into cold bowl and start whipping on low speed.
   
3. Gradually increase to medium-high speed until it looks like this:
   
4. Add the sugar.
   
5. Beat the mixture a little more...
   
6. Add the vanilla extract.
   
7. Beat the mixture until it looks like this (do not over-beat):
   
   Yay! Eat your cake!
   (Rochelle, owner of DataChrome is currently enjoying a piece of the famous "Grandma's Rainbow Cake" after our photo shoot!)