Pastel Four Layer Cake
- 1 package (18-1/4 oz.) chocolate cake mix
- 3 tablespoons all-purpose flour
- Dash salt
- 1-1/2 cups milk
- ¾ cup butter, softened
- ¾ cup shortening
- 1-1/2 cups sugar
- Yellow, red and green liquid food colouring
- ¼ teaspoon each lemon, peppermint, almond and vanilla extract
- 3 tablespoons baking cocoa
Prepare and bake the cake according to the package directions, using two greased and floured 9-in round baking pans. Cool in pans for 10 minutes before removing to wire rack to cool completely.
In a small saucepan, combine flour and salt. Gradually add milk. Bing to the boil, cook and stir over a medium-high heat for 2 minutes or until thickened. Remove from the heat; cover and refrigerate until cooled completely.
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add milk mixture; beat until light and fluffy.
Divide frosting equally among four bowls, with a 1-1/4 cups in each. To the first bowl add 2-3 drops yellow food colouring and lemon extract until blended. To second bowl, add 2-3 drops red food colouring and peppermint extract. To third bowl add 2-3 drops green colouring and almond extract. To the last bowl, add the cocoa and vanilla.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with green frosting. Top with the second layer; spread with yellow frosting. Top with the third layer; spread with pink frosting. Top with remaining cake layer; spread with cocoa frosting. Do not frost sides of cake.
Yield: 12 Servings
Tested in the THASC kitchen. Photo by THASC.
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