End of the Rainbow Cake Recipe

Ingredients
<br>- ¾ cup butter flavored shortening
<br>- 1 ½ cups white sugar
<br>- 2  eggs
<br>- 2 teaspoons vanilla extract
<br>- ¼ teaspoon almond extract
<br>- 1 cup milk
<br>- 2 ⅓ cups all-purpose flour
<br>- 3 teaspoons baking powder
<br>- 1 teaspoon salt
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans. Sift together the flour, baking powder, and salt. Set aside.
<br>step 2: In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.  Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
<br>step 3: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Ingredients
- ¾ cup butter flavored shortening
- 1 ½ cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 cup milk
- 2 ⅓ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans. Sift together the flour, baking powder, and salt. Set aside.
step 2: In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
step 3: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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