Thread Number: 63777  /  Tag: Recipes, Cooking Accessories
Betty Crocker's 1952 Color-Vision Cake
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Post# 863512   1/22/2016 at 13:11 (578 days old) by kevin313 (Detroit, Michigan)        

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In an ad I saw for Betty Crocker Cake Mixes from 1952, there was a recipe for a "Color-Vision" cake. The recipe basically took a cake mix and used flavored gelatin to add color and flavor to the cake and the frosting. Based on what I had in the pantry, I used orange gelatin and also added some drained crushed pineapple to the frosting, making an Orange Pineapple Color-Vision Cake, although you could use any flavor of gelatin. I took the cake to a party and people went crazy over it!

Post# 863513 , Reply# 1   1/22/2016 at 13:14 (578 days old) by kevin313 (Detroit, Michigan)        

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Here's the recipe:

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Post# 863520 , Reply# 2   1/22/2016 at 14:21 (578 days old) by classiccaprice (Hampton, Virginia)        

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I have made this one for years. Often I decorate the top with fresh/canned fruit to match the flavor... Pineapple, cherries, strawberry... The grape one was interesting!

Fun fun fun!

Post# 863539 , Reply# 3   1/22/2016 at 16:31 (578 days old) by cuffs054 (GA)        

Kevin, does it matter if you use sugar free jello?

Post# 863549 , Reply# 4   1/22/2016 at 18:33 (578 days old) by norgeway (mocksville n c )        
Sice its a snowy

Icy cold night, im going to stir this one up, maiden voyage for the NIB Sunbeam mixer I got this week!

Post# 863593 , Reply# 5   1/22/2016 at 22:40 (578 days old) by Kevin313 (Detroit, Michigan)        

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Cuffs- you can probably use the sugar free jello but I dint know about the measurements as there is not 3 ounces in a sugar free box. You would need to keep the proportions the same.

Hans- hope you get a lot of fun out of that beautiful chrome Sunbeam!!!

Post# 863635 , Reply# 6   1/23/2016 at 08:50 (577 days old) by cuffs054 (GA)        

Kevin, good point. Never thought of the diff in measurements. The frosting you made, is that called "boiled frosting"?

Post# 863660 , Reply# 7   1/23/2016 at 11:30 (577 days old) by Tomturbomatic (Beltsville, MD)        
Double boiler

I remember reading in several use and care manuals for electric ranges that the gentle heat of "medium" eliminated the need for a double boiler. I have not made 7 minute icing since 1965 and I used a white enamelware double boiler then because I thought it was one of the neatest pans in mom's kitchen. I remember Julia Child making Hollandaise without a double boiler by just moving the pan on and off the heat while wisking. I did that once when there was no double boiler and it worked. The main difference between the above two preparations is that 7 minute icing is made over gently boiling water and Hollaidaise is made over simmering water.

Post# 863666 , Reply# 8   1/23/2016 at 12:10 (577 days old) by chachp (Conway, AR)        
Sounds really good

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It's a cold here today at least by Arkansas standards.   I may just have to try this out.  It sounds really good Kevin.

Post# 863775 , Reply# 9   1/24/2016 at 06:55 (576 days old) by chachp (Conway, AR)        
We hated it!!!

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OMG!  That cake is so good.  We were going to just have a little taste after dinner because we were both kind of full.  Well a little taste turned into this. 


But I do have a question.  If you look in the pictures one of the cakes kind of started to run over as if the oven was out of balance or something which it's not.  I checked it with a level.  I guess i didn't capture it as well as I thought I did in the picture.  It's not like it was rising up and then fell over it just started running over on one side. 


Anyone know what would cause that to happen?  I've never seen that happen before.  Obviously it didn't affect the taste.  If it would affect the taste I can't imagine what it would taste like had that not happened!!


Thanks Kevin.  This one is a keeper for sure!

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Post# 864018 , Reply# 10   1/25/2016 at 15:13 (575 days old) by kevin313 (Detroit, Michigan)        

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Thanks, all!

Cuffs - yes, the frosting used here is sometimes called "boiled frosting" or "seven minute frosting" (although it takes a little longer, I think!).

Chach - so glad you made this and your finished cake looked beautiful!! I don't know why one of the cake pans ran over like it did. Glad you liked the recipe!

Post# 864022 , Reply# 11   1/25/2016 at 15:31 (575 days old) by norgeway (mocksville n c )        
Tip on the frosting...If you add about

2 TBSP of corn syrup,the frosting will stay smoother and not get grainy, We ate this cake in 3 days..LOL

Post# 864027 , Reply# 12   1/25/2016 at 15:48 (575 days old) by chachp (Conway, AR)        
We have just a sliver left or ours

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Hubby will likely have it for a snack when he gets home from work.  I evened it off when I was home at lunch.  I couldn't have an unsightly cake on the counter so I took a knife and evened it all up.  You know that's the kind of guy I am.  I really didn't want any but I'm always taking one for the team.  cool

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