2 cups of gluten free flour
1 tsp baking powder
1 cup sugar
1.5 cups vanilla yogurt
1 cup water
8 egg whites
1/2 cup oil
2 small bottles food colour (red and blue)
1 cup soft cream cheese
2 cups icing sugar
1 cup marshmallow cream
3 tsp vanilla extract
2 cups whipped topping
Baking Instructions:
Preheat the oven to 325 degrees fahrenheit and grease and flour the baking tins. Mix together flour, sugar baking powder, vanilla yogurt, water, egg whites and oil until moistened and smooth. Divide the batter between three bowls, about three cups each. Add food colour in the batter, one bowl blue, another bowl red and leave the final bowl white. Pour batter into the prepared pans and
bake at 325 degrees fahrenheit for 35-45 minutes, until a fork inserted in the centers comes out clean. Allow the cakes to cool in the pans for 30 minutes on a wire rack. Carefully remove the cakes from the pans, peel off the parchment circles and cool completely on wire racks.
Frosting Instructions:
Use a mixer to beat a package of softened cream cheese and add icing sugar. Beat in the marshmallow cream and vanilla until smooth. Gently fold in the whipped topping.

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