• Preheat oven to 350°F. Grease and flour three 8- inch round cake pans. For this type of cake, I use cake pans that are only about 1 ½ inches high.
• Weigh your mixing bowl so you'll know how much batter you have. For instance, my stand mixer bowl weighs 24 oz. With batter it was about 54 oz, so I had about 30 oz batter.
• In the main mixing bowl, beat the cake mix, oil, eggs and water on medium speed for 2 minutes with an electric mixer.
• Once you have your vanilla batter, you will make the chocolate and strawberry batters.
• To make the chocolate batter, combine cocoa powder and warm water (or coffee) in another mixing bowl and stir until smooth, then stir in the oil and sugar. Set the bowl on the scale, set tare to "0", add 10 oz of vanilla batter, then stir until you have a uniform chocolate batter.
• To make the strawberry batter, mix 2 tablespoons of gelatin powder, 10 oz of vanilla batter and 1 tablespoon of water together in another mixing bowl until uniformly pink.
• Lastly, add an extra 1 tablespoon of water to the remaining vanilla batter and stir until smooth.
• Pour each color of the batter into a pan. Bake at 350 degrees F. for 23 to 27 minutes or until cakes appear done and springs back when touched.
• Let the cakes cool on a wire rack for about 10 minutes, then turn from pans and let cool completely.

Fluffy White Frosting

• Beat the butter in a large mixing bowl until light and creamy.
• Gradually add the half the powdered sugar, beating on low or medium just until it is mixed.
• Add the salt and about a tablespoon of milk. Add remaining sugar, vanilla and more milk as needed and beat until light and creamy, stopping often to scrape the side of the bowl. Adjust with however much milk or cream you need.