Rainbow Cake

Well, a coworker was admitted to the Eastern District  (it is a special district court). So, I decided to rework the rainbow cake mojo.

rainbow cake!! rainbow cake!!

INGREDIENTS:

3 cups Cake Flour, 1 tablespoon baking powder,  1/2 teaspoon salt, 1/4 teaspoon baking soda, 1 1/2 cups butter softened, 1 1/4 cups sugar, 2/3 cup milk, 1 1/2 teaspoons vanilla, 4 large eggs, 1 package of gel dyes (I used Betty Crocker Classic Gel Food Colors), 1 jar of raspberry jam

FROSTING of your choice. I was lazy (it’s a week night!) and bought Betty Crocker whipped cream topping.

DIRECTIONS

1. Heat oven to 350°F. Spray two 9-inch round cake pans generously with flour no-stick cooking spray.

2. Mix cake flour, baking powder, salt and baking soda; set aside. Beat 1 1/2 cups butter and sugar in large bowl with electric mixer on high speed until fluffy. Beat in flour mixture, milk, vanilla and eggs on medium speed until blended, scraping bowl occasionally. Beat 2 minutes longer.

3. Grab a small bowl for each color you plan to use. Divide the batter into each bowl and then add as much color as you would like. Stir it all up.

4. Pour a small bit of batter at a time into each cake pan, alternating colors in order to achieve a rainbow effect.

5. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.

6. Settle one layer onto your cake plate and top it with a layer of raspberry jam. Top that with the other cake layer.

7. Ice the whole cake with frosting and decorate as you like.

(Recipe is a combination of this and this.)

rainbow cake!! rainbow cake!! rainbow cake!! rainbow cake!! rainbow cake!! rainbow cake!!

BLAMO!

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