End of the Rainbow Cake

3/4 cup butter-flavored shortening
1 1/2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 1/3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
Frosting of your choice
Gold foil-covered chocolate coins (optional)

Preheat oven to 350 degrees F. Grease and flour two 8-inch round baking pans.

In a mixing bowl, cream shortening and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts.

Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Pour into prepared baking pans. Bake for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Frost between layers and top and sides of cake. Decorate with chocolate coins if desired.

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